PEANUT NOODLE SALAD
Provided by Food Network Kitchen
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 13
Steps:
- Put the noodles in a large bowl and cover with boiling water. Let the noodles soak until tender, about 10 minutes; drain and rinse under cold water until cool. Transfer to a serving bowl.
- Whisk the lime juice, soy sauce, peanut butter, brown sugar and vegetable oil in a medium bowl until smooth. Pour the dressing over the noodles. Add the bell pepper, scallions, basil, cilantro and mint and toss to combine. Season with salt and sprinkle with the peanuts.
SPAGHETTI FRUIT SALAD
My great-aunt gave me the recipe for this rich, fruity salad, which goes especially well with a ham dinner. Before I even tasted it, I knew it would be good. I've never walked away from her kitchen disappointed. -Carolyn Shepherd, O'Neill, Nebraska
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 12-14 servings.
Number Of Ingredients 10
Steps:
- In a saucepan, combine sugar, eggs, lemon juice and salt; cook and stir over medium heat until temperature reaches 160° and mixture is thickened, about 4 minutes. Cool completely. , Cook spaghetti according to package directions; drain and rinse in cold water. Place in a large bowl. , Drain pineapple, reserving juice. Pour juice over the spaghetti; stir in apples. Toss gently; drain. Stir in the egg mixture and pineapple. Cover and refrigerate overnight. , Fold in whipped topping just before serving. Garnish with walnuts and cherries.
Nutrition Facts : Calories 203 calories, Fat 5g fat (3g saturated fat), Cholesterol 30mg cholesterol, Sodium 95mg sodium, Carbohydrate 35g carbohydrate (19g sugars, Fiber 2g fiber), Protein 4g protein.
TUNA-NOODLE SALAD MY WAY
This is something I have been making for years for my family. Taking the fixins of a tuna sandwich and combining with pasta makes for a great lunch or side dish. Serve cold. My boys always ask for "tuna-noodle"
Provided by Vseward Chef-V
Categories Lunch/Snacks
Time 30m
Yield 12-14 serving(s)
Number Of Ingredients 9
Steps:
- Boil water in a 5 quart pan and cook egg noodles to al dente.
- Drain and let cool. (I refrigerate while preparing the rest)
- Drain Tuna and combine with onion, celery mayonnaise, dill pickle relish add chopped boiled eggs. Mix well.
- Add season salt and ground pepper and mix well.
- Taste. Add more seasoning or mayonnaise to your liking.
- Best if chilled for at least 1 hour.
- Serve cold.
NOODLE SALAD
Provided by Giada De Laurentiis
Categories side-dish
Time 25m
Yield 6 servings
Number Of Ingredients 10
Steps:
- In a large bowl, whisk together the honey, Dijon, Greek yogurt and cider vinegar. Using a spiralizer, spiralize the carrots and add to the dressing along with the salt; toss well
- Using a peeler, make ribbons of cucumber working your way around the vegetable, and stopping when you get to the seeds. Blot the ribbons on a clean towel to remove excess water. Add the ribbons to the bowl with the carrots along with the red pepper, noodles and cranberries. Toss well to coat in the dressing and serve.
GINGER GARLIC STEAK AND NOODLE SALAD
One of our favorite restaurants makes a beef and noodle dish, and I had to make it my own. I created this salad using some of my favorite ingredients: I love what the heat of the Fresno adds against the sweetness of the mango. I even got my kale in there, too!
Provided by Katie Lee Biegel
Categories main-dish
Time 6h
Yield 6 to 8 servings
Number Of Ingredients 30
Steps:
- For the steak: In a wide, shallow container with a lid, add the avocado or vegetable oil, soy sauce, sugar, ginger, garlic and sesame oil. Whisk to combine. Add the steak and coat in the marinade. Cover and refrigerate for 4 to 6 hours. Remove the steak from the refrigerator to come to room temperature before cooking, about 1 hour.
- Preheat a grill or grill pan to medium-high heat. Remove the steak from the marinade, pat dry and sprinkle with salt and pepper. Cook for 2 to 3 minutes per side for medium-rare with an internal temperature of 125 degrees F. Remove from the heat and set aside to rest, about 10 minutes. Squeeze the juice of the lime on the rested steak and slice against the grain.
- For the salad: Cook the udon noodles according to the package instructions.
- In a small bowl, combine the avocado or vegetable oil, soy sauce, vinegar, honey, mustard, sesame oil, garlic, ginger, salt and lime juice. Whisk thoroughly to combine and set aside.
- In a large bowl, combine the cabbage and kale. Add the carrots, cilantro, mint, scallions, chiles and noodles and toss to combine. Add the dressing and toss to coat. Add the mango and gently toss. Sprinkle the salad with the peanuts. Arrange the steak over the salad.
- Divide the salad and steak among plates. Serve with lime wedges.
NOODLE FRUIT SALAD
Make and share this Noodle Fruit Salad recipe from Food.com.
Provided by michele2494
Categories Dessert
Time 20m
Yield 10-12 serving(s)
Number Of Ingredients 7
Steps:
- Cook noodles according to direction. Drain and rinse with cold water put aside. Next mix sugar flour egg and juice from both cans of fruit Bring to a boil stir until it thickens like custard. Remove from heat fold in noodles and refrigerate overnight. Next day fold in fruit followed by cool whip. Cooking time does not include refrigerator time.
Nutrition Facts : Calories 122.4, Fat 6.2, SaturatedFat 5.1, Cholesterol 21.1, Sodium 12.7, Carbohydrate 16.2, Sugar 15.3, Protein 1
7-CUP FRUIT SALAD
This is a recipe I have been making for years. My ex-mother-in-law gave it to me. It is easy to make and very good. A lot of time I leave out the fruit cocktail and add more of the other fruit and it is just as good.
Provided by countrygirl6563
Categories Dessert
Time 15m
Yield 6-8 serving(s)
Number Of Ingredients 7
Steps:
- Mix sour cream & Cool Whip well.
- Drain pineapples, cherries, oranges & fruit cocktail. Add to sour cream & Cool Whip.
- Mix well.
- Add marshmallows mixing well.
- Smooth down, cover and refrigerate for at least 4 hours or overnight.
Nutrition Facts : Calories 221.5, Fat 11, SaturatedFat 7.2, Cholesterol 19.9, Sodium 43.9, Carbohydrate 31.7, Fiber 1.9, Sugar 27.4, Protein 2
PASTA FRUIT SALAD
This is a delicious and fruity side dish! I got it from my cousin Bill, who says every time he brings it somewhere he gets bombarded with requests for the recipe. I can see why! The serving size is an estimate. It makes a lot! The cooking time includes the time to refrigerate overnight.
Provided by Kree6528
Categories Fruit
Time P1DT20m
Yield 8 serving(s)
Number Of Ingredients 9
Steps:
- Drain the fruit, saving the juices.
- Combine fruit juices with sugar, salt, flour, and eggs.
- Cook until the mixture boils, stirring often so you don't scramble the eggs; remove from heat.
- As this cooks, cook pasta according to package directions; drain and rinse with cold water.
- Pour the still warm cooked fruit juice over hot pasta and stir.
- Let come to room temperature, then refrigerate overnight.
- Remove the Cool Whip to the refrigerator to soften for the next day.
- The next day, combine the Cool Whip and all the fruit.
- Keeps for a week.
- TIPS: You may want to add about 1/2 the container of Cool Whip to the fruit to start with, then add more if it's too dry.
- You may also want to drain the fruit again right before you add it, this time NOT adding the juices to the mixture.
- Enjoy!
Nutrition Facts : Calories 548.1, Fat 11.5, SaturatedFat 8.3, Cholesterol 52.9, Sodium 177.9, Carbohydrate 103.9, Fiber 5.5, Sugar 55.1, Protein 10.7
ZUCCHINI NOODLE SALAD WITH BUTTERMILK DRESSING
Zucchini and olives are tossed with a creamy buttermilk dressing in this easy salad recipe.
Provided by VirginiaWillis
Categories Zucchini Salad
Time 15m
Yield 4
Number Of Ingredients 10
Steps:
- Stir together mayonnaise, yogurt, and buttermilk in a large bowl. Stir in chopped fresh parsley, lemon zest, and minced garlic. Add zucchini and olives. Mix to combine. Stir in salt and cracked black pepper.
Nutrition Facts : Calories 97.1 calories, Carbohydrate 5.4 g, Cholesterol 3.2 mg, Fat 8 g, Fiber 1.2 g, Protein 2 g, SaturatedFat 1.2 g, Sodium 318.1 mg
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