Crunchy Sprout Salad

Recipe from

Southern Living


1/4 cup sesame seeds
1 (3-ounce) package ramen noodles
1/4 cup vegetable oil
2 tablespoons balsamic vinegar
2 carrots, shredded
1 cucumber, peeled, seeded, and chopped
1/2 cup bean sprouts
1 cup radishes, thinly sliced
1 avocado, sliced


Bake sesame seeds in a shallow pan at 375°, stirring occasionally, 3 to 5 minutes or until toasted. Remove from pan; cool.

Crumble noodles in pan, reserving seasoning packet for other use; bake at 375°, stirring occasionally,6 minutes or until browned. Cool.

Whisk together oil and vinegar.

Combine half of noodles, carrot, and next 3 ingredients in a bowl; add vinaigrette, tossing well. Sprinkle with sesame seeds and remaining noodles; arrange avocado on top.