Crunchy Sprout Salad

Ingredients

• 1  avocado sliced
• 2 tablespoons balsamic vinegar 
• 0.5 cup bean sprouts 
• 2  carrots shredded
• 1  cucumber peeled seeded chopped
• 1 cup radishes thinly sliced
• 3 ounce japanese ramen noodles 
• 0.3 cup sesame seed 
• 0.3 cup vegetable oil 

Equipment

• bowl
• frying pan
• oven
• whisk

Directions

1. Bake sesame seeds in a shallow pan at 375, stirring occasionally, 3 to 5 minutes or until toasted.
2. Remove from pan; cool.
3. Crumble noodles in pan, reserving seasoning packet for other use; bake at 375, stirring occasionally,6 minutes or until browned. Cool.
4. Whisk together oil and vinegar.
5. Combine half of noodles, carrot, and next 3 ingredients in a bowl; add vinaigrette, tossing well.
6. Sprinkle with sesame seeds and remaining noodles; arrange avocado on top.