We're still here!
Post-vacation we are busy with working on the basement, going to softball games, and getting ready for Uncle Will's wedding. Football obligations have started again, and my library has re-opened after some renovations. In short, we are busy!
I have wanted to share some summertime recipes with you, and I have enough now to do a Week of Recipes. Check back every day to see what's new.
Today we bring you Ramen Salad. This recipe is from my good friend Dana and it is perfect for summer. Light and dairy-free, it is a perfect salad for outdoor gatherings.
Ingredients:
For salad:
1 package of broccoli slaw (found near bagged salads)
2 packages of chicken Ramen noodles
1 cup shelled sunflower seeds
Break noodles into bite-size pieces. Toss all ingredients in a large bowl.
For dressing:
1/4 cup sugar
1/4 cup white vinegar
1/3 cup vegetable or canola oil
2 flavor packets from Ramen
Mix all ingredients in a large container or jar. Shake to combine. Dress the salad immediately before serving--it gets soggier as it sits.
2 comments:
can i add a recommendation to your salad? toast the ramen with sesame seeds and sliced almonds in butter on the stove, let cool and then toss with the cabbage and dressing. i also add dried cranberries or cherries! amazing :)
Yum, Teresa! Craisins make a lot of things better :)
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