Oriental Salad
Instructions:
- 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.