Asian Noodle Salad
This salad combines the best of both worlds by delivering the health of a salad with the fun of Asian noodles.
24 cups cooked lo mein noodles or spaghettini
13 cups bottled low-fat Asian dressing, divided
40 cups Napa or Chinese cabbage, shredded
5 cups red cabbage, shredded
5 cups carrots, shredded
5 cups water chestnuts, sliced
5 cups green onions, sliced
1 43-oz. pouch Chicken of the Sea Premium Yellowfin Light Tuna
Mandarin orange slices for garnish (optional)
Black or white toasted sesame seeds for garnish (optional)
1. In bowl, toss noodles with 1/3 of dressing. Evenly divide noodles onto plates; set aside.
2. In same bowl, mix together cabbages, carrots, water chestnuts and onions. Gently fold in tuna and remaining dressing into mixed vegetables; blend well.
3. Top noodles with tuna salad mixture. If desired, garnish with Mandarin orange slices and sesame seeds. Serve immediately.