This Asian salad can easily be made ahead and refrigerated. Chilling allows for blending of flavors.
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Dressing
1 (8-ounce) can pineapple chunks in juice, drained, reserve juice
2 tablespoons lite soy sauce
2 tablespoons rice vinegar
Salad
1 (3-ounce) package (any flavor) uncooked ramen noodle soup
12 pound thinly sliced deli roast beef, cut into thin strips
14 cup chopped salted peanuts
1 medium (34 cup) cucumber, cut into 2x1/4-inch julienne strips
1 medium (13 cup) carrot, sliced diagonally
STEP 1
Combine reserved pineapple juice and all remaining dressing ingredients except pineapple chunks in jar with tight-fitting lid; shake to mix well.
STEP 2
Remove seasoning packet from soup mix. (Reserve seasoning packet for another use.) Break ramen noodles in half; cook according to package directions. Rinse with cold water. Drain well.
STEP 3
Combine pineapple chunks, cooked noodles and all remaining salad ingredients in large bowl. Divide mixture among 5 resealable plastic food bowls. Divide dressing among 5 small (1/2 cup) resealable plastic food containers. Cover containers; refrigerate until serving time.
STEP 4
At serving time, toss 1 container dressing with 1 container salad for each serving. Serve immediately.
Fresh gingerroot is a great alternate to the ground ginger in this noodle salad. Use a ginger grater (found in kitchen specialty stores) or the small holes in a grater to shred fresh gingerroot.
