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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 16 |
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My daughter gave me the recipe for this delightful salad. The sweet dressing nicely coats a crisp blend of broccoli slaw mix, carrots, onions, almonds and sunflower kernels. Crushed ramen noodles provide even more crunch. It's a smash hit wherever I take it. -Dora Mae Clapsaddle, Kensington, Ohio Ingredients:
1 package (3 ounces) chicken ramen noodles |
1 package (16 ounces) broccoli coleslaw mix |
2 cups sliced green onions (about 2 bunches) |
1-1/2 cups broccoli florets |
1 can (6 ounces) ripe olives, drained and halved |
1 cup sunflower kernels, toasted |
1/2 cup slivered almonds, toasted |
1/2 cup sugar |
1/2 cup cider vinegar |
1/2 cup olive oil |
Directions:
1. Set aside the noodle seasoning packet; crush the noodles and place in a large bowl. Add the slaw mix, onions, broccoli, olives, sunflower kernels and almonds.
2. In a jar with a tight-fitting lid, combine the sugar, vinegar, oil and contents of seasoning packet; shake well. Drizzle over salad and toss to coat. Serve immediately. Yield: 16 servings.
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