Saturday, January 2, 2010
Oriental Salad and Egg Drop Soup
Since many of you will be starting diets to usher in the year (and you realize I'm not a diet fan, just a fan of EVERYTHING IN MODERATION, I thought I'd repost one of my delicious salad and soup recipes- not necessarily a diet recipe (check out the dressing ingredients)but still a healthier alternative to....let's say Fried chicken smothered in white gravy!
If you have already found yourself on Day Two of a Failed New Year's Resolution, don't give up or be too hard on yourself. Maybe you should try making a resolution you can actually work with like, "I can't give up all fat and sweets, but I will make healthier choices in 2010 like not having them as often, or eating smaller portions, still enjoying everything, but in MODERATION!" How's that? Works for me!
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 the Southpoint Church of God Cookbook (the pages are falling out because I continually make recipes out of it!) 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.