Salad:
1 pound coleslaw mix (pre-shredded cabbage and carrots; available in packaged salad aisle)
1 package ramen noodles, crushed
1/4 cup sunflower seeds
1/2 cup slivered almonds
Dressing:
1/3 cup white vinegar
1/3 cup oil
ramen noodle seasoning packet
1 Tbsp green onions
1/2 cup sugar
Roast sunflower seeds and almonds and combine in medium bowl with coleslaw mix and crushed ramen noodles. In small bowl, combine vinegar, oil, seasoning packet, green onions, and sugar. Immediately before serving, pour dressing over salad and mix well. You can lighten this up by substituting Splenda - no one will know the difference.
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