Tossed Salad With A Difference

• Dressing
• 1 clove garlic, minced
• 1/2 teaspoon salt
• 1/4 teaspoon dry mustard
• 1 teaspoon Worcestershire sauce
• 3 tablespoons red wine vinegar
• 6 tablespoons chopped parsley, fresh is definitely best
• 4 tablespoons chopped green onions
• 1 cup mayonnaise
• 1/2 cup sour cream
• Noodles
• 5 ounces canned chow mein noodles
• 2 teaspoons Worcestershire sauce
• 3 tablespoons butter, melted
• 3/4 teaspoon garlic salt
• 3/4 teaspoon curry powder
• salad greens, sufficient for 8 people
• 8 ounces water chestnuts, drained and sliced

1. Dressing: In a food processor or blender, combine all dressing ingredients.
2. Blend well.
3. Cover and refrigerate until serving.
4. May be made 24 hours ahead.
5. Noodles: In an oven-proof dish, combine all noodle ingredients, mixing well.
6. Heat in a preheated 200 degree oven for 15 minutes.
7. Salad: Place greens in a large salad bowl.
8. Just before serving, add water chestnuts then warm noodles.
9. Add dressing and toss well.
10. Serve immediately.

dressing, clove garlic, salt, mustard, worcestershire sauce, red wine vinegar, parsley, green onions, mayonnaise, sour cream, noodles, noodles, worcestershire sauce, butter, garlic salt, curry powder, salad greens, water chestnuts

Taken from www.food.com/recipe/tossed-salad-with-a-difference-85830 (may not work)