1 packet (3 oz.) ramen noodles (any flavor)
1/3 cup slivered almonds
4 cups chopped Romaine lettuce leaves
2 cups shredded Napa cabbage
8 oz. cooked, diced chicken meat (about 2 cups)
1 1/2 cups green seedless grapes
2 green onions, sliced
For the Orange Mustard Dressing:
1/4 cup vegetable oil
1/4 cup rice vinegar
2 Tbsps. honey mustard
2 Tbsps. orange juice concentrate
1/4 tsp. salt
1/4 tsp. freshly ground black pepper
1. Break up the ramen noodles in the sealed package. Open carefully and discard the seasoning mix. Put the noodle pieces and the almonds in a dry skillet and cook over medium heat, stirring and tossing constantly until the noodles and nuts are toasty brown, about 4 minutes. Set aside to cool.
2. In a large bowl, combine the lettuce, cabbage, chicken meat, grapes and green onions.
3. Prepare the dressing in a small bowl by whisking together olive oil, vinegar, mustard, orange juice concentrate and salt and pepper.
4. Combine the salad, toasted noodle mix and the dressing. Toss well and serve.
Photo and recipe: California Table Grapes Commission
