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Oriental Salad
Ingredients:
1 l6oz pkg. fresh shredded coleslaw mix
4 green onions. thinly sliced
1 3oz pkg. chicken ramen noodles. broken up
1/2 -3/4 cup slivered almonds. toasted
1/2 -3/4 cup sunflower kernels
1/2 cup salad oil. (Fran says olive oil is best)
1/2 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper
1 l6oz pkg. fresh shredded coleslaw mix
4 green onions. thinly sliced
1 3oz pkg. chicken ramen noodles. broken up
1/2 -3/4 cup slivered almonds. toasted
1/2 -3/4 cup sunflower kernels
1/2 cup salad oil. (Fran says olive oil is best)
1/2 cup vinegar
1 tablespoon sugar
1/8 teaspoon pepper
Directions:
Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.
In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from noodles. Cover and shake well. Chill.
At serving time, shake again. Pour over salad and toss to coat.
Up to 1 hour before serving, combine slaw mix, onions, ramen noodles, (save seasoning packet for the dressing), almonds, and sunflower kernels in a salad bowl.
Cover and chill.
In a screw top jar, combine oil, vinegar, pepper, and seasoning packet from noodles. Cover and shake well. Chill.
At serving time, shake again. Pour over salad and toss to coat.
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