1/2 cup sugar
1/2 cup vinegar
1 cup olive oil
1 package Cabbage Mix
1 bunch green onions
1 package slivered almonds
1 package sunflower seeds
2 packages ramen noodles, beef or chicken

Begin by mixing first three ingredients, and the season packets from the ramen noodles. Chill overnight. Break the ramen noodles into small pieces; add cabbage, almonds, sunflower seeds, and green onions. Just before serving, shake the dressing well, then pour on and enjoy.

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.

1 1/2 cups cooked corkscrew macaroni or spaghetti (3 ounces uncooked pasta)
1/3 cup reduced calorie creamy cucumber, French or Italian salad dressing
1/2 medium cucumber, quartered lengthwise and sliced
1/2 cup chopped green pepper
1 small onion, chopped (1/3 cup)
2 Tbs. Snipped parsley
1 cup cherry tomatoes, halved

In a colander, rinse cooked macaroni or spaghetti with cold water; drain well. In a large bowl combine the pasta and salad dressing. Toss to coot. Add the cucumber, green pepper, onion and snipped parsley to the pasta mixture, Toss gently. Cover and chill for 4 to 24 hours. Before serving, stir in cherry tomatoes.