Crunchy Oriental Salad

PEA RIDGE — Crunchy Oriental Salad

From the kitchen of Bailey Johnson Mother’s Day Cookbook, Pea Ridge Intermediate School

1 pkg. coleslaw mix

3 green onions

1/2 stick margarine

2 pkg. crushed ramen noodles, omit seasoning

1/2 pkg. sliced almonds

1 small can water chestnuts

Dressing:

1/3 c. sugar

1/3 c. vinegar

1/3 c. vegetable oil

2 Tbsp. soy sauce

Brown the margarine with ramen noodles, almonds and water chestnuts in a skillet. Mix dressing ingredients in a separate bowl. Mix all ingredients together just before serving.

Cucumber-Melon Salad

From the kitchen of Braeden Kennedy Mother’s Day Cookbook, Pea Ridge Intermediate School

2 Tbsp. olive oil

1 tsp. lime zest

3 Tbsp. fresh lime juice

1 tsp. chili lime seasoning

1 English cucumber, cut into half-moons

2 cups chopped cantaloupe

6 radishes, thinly sliced

1 (5 oz.) package arugula

Mix together the olive oil, lime zest, fresh lime juice and chili lime seasoning. Gently toss cucumbers, cantaloupe, radishes and oil mixture. Cover and chill 30 minutes to two hours. Serve over fresh arugula.

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