recipe found at 320 Sycamore blog https://www.320sycamoreblog.com/2020/05/asian-style-salad-with-crunchy-noodles.html
Salad:
11 oz can mandarin oranges in light syrup -- drain the oranges and reserve the juice for the dressing.
1 cup crunchy asian style noodles
2 cups sliced almonds
1 teaspoon olive oil
3 Tablespoons honey
1/2 tsp coarse salt (I used kosher salt)
3-4 Tablespoons sesame seeds
6-8 cups spring mix or butter lettuce -- I also like to throw in some cabbage for more crunch/texture.
Great optional add-ins to make it more hearty :
1/4 cup green onion, sliced thin (optional)
Edamame
Chopped snow peas or snap peas
Jicama cut into thin strips
Grilled chicken or breaded chicken tenders
Dressing:
Juice reserved from mandarin oranges
1/2 cup rice vinegar
1/4 cup olive oil
1/4 cup light brown sugar (you can use less -- I like it sweet)
1 teaspoon salt
Optional: some seasoning from an italian dressing packet if you want more flavoring or kick
Directions:
1. Preheat oven to 375 degrees.
2. Open and drain the mandarin oranges but save the juice! Place oranges on paper towels to absorb excess moisture.
3. Spray baking sheet pan with cooking spray. On the sheet, toss the almonds with the olive oil. Add the honey and coarse salt and toss to combine.
4. Spread the almonds out evenly on the sheet pan and roast until toasted, about 8-10 minutes, stirring every 2-3 minutes. Remove, sprinkle with sesame seeds and stir. Let cool and break up any big pieces.
5. For the dressing combine all ingredients in jar with lid and shake well or use a blender.
6. In a large salad bowl, combine the lettuce, mandarins, almonds, crunchy noodles, and any ooptional add-ins. Toss the salad with about 1/4 cup of the dressing right before serving and serve the remaining dressing on the side.
Enjoy!