Crisp Salad with Pear and Apricot

A hearty and deliciously crisp salad with fresh and dried fruit, nuts, and toasted ramen noodles. This salad is great on its own as a meal or served as a side dish with grilled chicken.

Course Salad

Cuisine American

Keyword crisp salad

Prep Time 15

Cook Time 5

Servings cups

Calories 356kcal

Author Jessi Holden, MS, RDN

Ingredients

14 oz bag of shredded cabbage and carrot mix You can also shred your own carrots and cabbage
3 pears
1 cup chopped pecans
1 tbsp unsalted butter
1 pack Ramen noodles toss the seasoning packet
1 cup dried apricots
2 tbsp balsamic vinegar
3 tbsp maple syrup
1 tbsp lemon juice
¼ tsp salt
pinch Cayenne pepper

Instructions

Break the ramen into tiny pieces by putting it in a ziplock bag and smash it with a mallet, your hand (be careful!) or a spoon. This is a fun step for kids to participate in.
Chop the pears, nuts, and apricots. Set aside.
Add butter to a skillet on low-medium heat. Add the nuts and ramen pieces and toast them in the melted butter fo 3-5 minutes stirring consistently.
While that's toasting, whisk together the vinegar, lemon juice, maple syrup, salt, and cayenne
In a large bowl toss the cabbage, pears, and apricots together
Once the ramen noodle pieces and nuts are toasted and cooled, add them to the large bowl.
Add the dressing and stir to coat everything.
For best flavor, allow it to sit refrigerated for at least one hour or overnight before serving.

Notes

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Nutrition