Ingredients
-
4 cups egg noodles, cooked
-
1 large avocado, cubed
-
1 cup imitation crabmeat, diced
-
1 red bell pepper, diced
-
1 tablespoon horseradish cream
-
1/2 cup low-fat mayonnaise
-
1 tablespoon fresh parsley, finely chopped
-
1 tablespoon fresh chives, finely chopped
-
salt and pepper, to taste
-
1/2 cup water chestnut, chopped (canned)
Instructions
- Combine first five ingredients in a large bowl.
- In a smaller bowl, combine the remaining ingredients to create a dressing.
- Thoroughly combine the salad with the dressing, before serving at room temperature. Be careful to get the bottom of the salad coated with the dressing, as that is a difficult part for me.