Oriental Salad
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
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.
- Kentucky Fried Chicken (0.500)
- Red Lobster’s Biscuits (0.500)
- Sonic Cherry Limeade (0.500)
- Wendy’s Chili (0.500)
- Skillet Vegetables & Smoked Sausage (0.500)
- Lumbercamp Falls Skillet (0.500)
- Burgers ‘N’ Vegetables (0.500)
- Pork Chop Skillet Meal (0.500)
- Granny’s Vegetables & Hamburger Casserole (0.500)
- Hamburger Spaghetti (0.500)
- Italian Spaghetti (0.500)
- Jon’s Lasagna (0.500)
- Macaroni Bake (0.500)
- Italian Dinner (0.500)
- Asian Beef and Noodles (0.500)
- Swiss Noodle Bake (0.500)
- Goldenrod (0.500)
- Potato Casserole (0.500)
- Chicken Casserole (0.500)
- Mexican Casserole (0.500)
- Next Day Enchiladas (0.500)
- Tamale Pie (0.500)
- Macaroni Beef Skillet Dinner (0.500)
- Souper Skillet Pasta (0.500)
- Mom’s Goulash (0.500)
- Dutch Style Beef and Cabbage (0.500)
- Sweet and Sour Meatballs (0.500)
- Italian Chile (0.500)
- Chili Beef with Rice (0.500)
- Spanish Rice (0.500)