Shanghai Salad

Food Service Search Staff

INGREDIENTS:2 2/3 cups rice wine vinegar
2 cups sugar
1 cup reduced-sodium soy sauce
1 cup sesame oil, or more to taste
1 cup honey

Salad
2 ¼ lbs. ramen noodles, crumbled
12 oz. slivered almonds, toasted
3 lbs. Chinese or Napa cabbage, shredded
12 oz. red or green bell peppers, chopped
5 lbs. boneless, skinless chicken breast, cooked, cubed
4 ½ qts. black beans, drained (1 ½ 10# cans)
Vegetable cooking sprayDIRECTIONS:1. For the Dressing: Combine all dressing ingredients in a medium bowl, whisking until sugar is dissolved. Reserve.

2. For the Salad: Place ramen noodles on large baking sheets; spray with vegetable cooking spray. Bake at 350°F, stirring occasionally, until lightly browned, about 5 minutes. Cool.

3. To Assemble: At serving time, combine toasted ramen noodles, almonds, vegetables, chicken and beans. Toss with dressing and serve.SERVINGS:50, 1-cup servingsFrom:For more bean recipes and nutritional information, contact Allison Hirsch at 312-861-5200PHOTO CREDIT:Photo Credit: NORTHARVEST BEAN GROWERS ASSOCIATION