Crunchy asian salad


- 1/3 cup canola oil
- 1/3 cup rice vinegar
- 3 Teaspoons Splenda
- 3/4 tablepsoons salt
- 1/2 tablepsoon pepper

- 1 pakage ramen noodle soup mix, flavor packet discarded
- 1 bag ( 16 oz) coleslaw mix ( shredded cabbage and carrots)
- 1/4 cup sliced almonds
- 1 med. red bell pepper, sliced
- 2 large cans ( 11 oz each ) mandarin oranges, drained
- 3 cup coarsely chopped fresh spinach leaves


Step 1

In a large bowl, whisk the dressing ingredients.

Step 2

Break up the ramen noodles in the bag before opening.

Step 3

Discard flavor packet.

Step 4

Add noodles and remaining ingredients to the bowl with the dressing.

Step 5

Toss to coat.

Step 6

Serve immediately or refrigerate until serving.


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