Saturday, May 1, 2010

Oriental Salad

Can you remember where you got your favorite recipes? I can. Its funny how things work that way. But this is one that I fell in love with right away and I cannot even begin to tell you how many times I've made it. Becca was a cheerleader in high school and we had gone to one of those end of the season potlucks. This salad was on the table. After everything was over I went searching for the person who made it and found her! I told her I had to have this recipe, gave her my address and she mailed me a copy. (This was at least 10 years ago, so email wasn't an option.) That was the beginning of a long lasting relationship. Hardly an Easter or Thanksgiving goes by that I don't make it. I take it to many potlucks and I will oftentimes half the recipe and make it for us here at home throughout the year. I get asked for the recipe regularly and am always glad to share it!

Oriental Salad (source unknown)

2 pkgs broccoli slaw
1 cup sunflower seeds
2 pkgs Oriental-flavored Ramen (crushed) - seasoning packets are used in the dressing
1 bunch green onions, chopped
1 cup slivered almonds

1 cup peanut or canola oil
1/2 cup sugar (I sometimes use less - 1/4 or 1/3 cup)
1/3 cup cider vinegar
2 seasoning packets from Ramen

Mix all salad ingredients togther in a large bowl. Mix together all dressing ingredients and pour over salad. Refrigerate.

Here are a couple of the step-by-step pictures:

I put the ramen in a ziploc bag and use a rolling pin to crush it.

Here is a picture of the ingredients and the mixed up dressing in the container on the left.

Here are the dry ingredients in the bowl before the dressing is added.


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