Thursday, April 16, 2009

Oriental Salad & Egg Drop Soup

This is a recipe that I started making years ago when I first was introduced to its sweet and sour tastiness at a church social.

My friend Jennifer submitted it in our church cookbook and it quickly became a hit at every potluck . There is usually NONE left to take home and someone is always asking for the recipe.

SO here it is:

1 large Nappa (Chinese) cabbage. (Rinse thoroughly).
1 bunch green onions.
1/2 stick butter
small bag slivered almonds
1 container sesame seeds (yes, the entire container )
2 pkgs. Ramen Noodles


1 cup oil
1/2 cup sugar
1/2 cup red wine vinegar
2 T. teriyaki sauce
dash of garlic salt

Chop Nappa and green onions. Combine in large salad bowl. On stove, melt butter and add noodles, sesame seeds and almonds. Brown till golden.

Mix all dressing ingredients together then shake vigorously. Pour over greens. Add browned mixture evenly over salad. Serve immediately.

*I served this for supper with pork egg rolls (from the freezer sections) and a quick easy egg drop soup recipe.

Egg Drop Soup

5 cups chicken broth (no fat)
2 T. lemon juice
1 whole egg, whisked
slices of green onion

Bring liquids to a boil. Add egg stirring vigorously. Heat until egg is cooked, about 1 minute. Add the onions to the soup bowl, then add the soup.


1 comment:

  1. I made this for supper last night, then had to leave for a friend's party. I returned home to find only 1/2 cup left. (Only 3 people in the house!)