While el torito the Ramen toasts, dice a mango, an avocado and slice three green onions into rounds.

Yesterday , I promised another pantry el torito clean-out inspired salad. I’m not one to disappoint. I love the contrast of the nutty crunch of the ramen noodles and the sweet tang of the mango. The edamame el torito packs it with protein so this salad is definitely filling. On hand, I had everything except for the fresh vegetables, so I was able to use up ramen noodles that had randomly made their way into my pantry, as well as almonds, edamame and honey. We ate this as a side dish to a pork recipe I’ll be bringing you tomorrow, but it easily could have been eaten on its own.
Preheat the oven to 350. On a cookie sheet, open a package of ramen noodles and break them into pieces. Add about 1/4 cup of slivered el torito or sliced almonds to the ramen noodles. Toast in the oven for about 10 minutes (watch it closely) until golden brown.
While el torito the Ramen toasts, dice a mango, an avocado and slice three green onions into rounds. In a large bowl, place the contents of a package of coleslaw el torito mix. Add the diced fruits and vegetables and the toasted ramen mixture.
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