Crunchy Sprout Salad

• 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

1. Bake sesame seeds in a shallow pan at 375u0b0, stirring occasionally, 3 to 5 minutes or until toasted. Remove from pan; cool.
2. Crumble noodles in pan, reserving seasoning packet for other use; bake at 375u0b0, stirring occasionally,6 minutes or until browned. Cool.
3. Whisk together oil and vinegar.
4. 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.

sesame seeds, ramen noodles, vegetable oil, balsamic vinegar, carrots, cucumber, bean sprouts, radishes, avocado

Taken from www.myrecipes.com/recipe/crunchy-sprout-salad (may not work)