Mmmmm

I can't remember if it was Nancy or Jen who first introduced this great little salad to our family gatherings some years ago. It was a hit right away - fresh and tasty, easy to fix ahead of time and then toss together right before serving, and full of color so it looks pretty in the food line-up too! ;o) I have since acquired the recipe and enjoy sharing it at pot-lucks from time to time! Maybe you'll enjoy it too! Here's the recipe...

Ramen/Cabbage Salad

*2 pkgs Oriental Noodles (save seasoning packets)
*Half cup butter
*Half cup slivered almonds
*Half cup sunflower seeds

*Half cup dry cranberries
*1 bag chopped cabbage
*6 green onions, chopped

*1 cup vegetable oil
*Half cup white vinegar
*1 cup sugar
*2 teaspoons soy sauce

Layout of ingredients (plus soy sauce and vegetable oil, which aren't pictured.)

Instructions
*First, crush the noodles (do not cook them according to directions on package!) and mix in the seasoning.

*Next, melt the butter in a pan.

*Add noodle mixture, sunflower seeds and almonds.

*Saute until toasted.

*Drain on paper towel and set aside to cool.

*Now, in a separate container that can be covered and shaken, mix the dressing (the dressing ingredients are italicized).

*Next, combine the shredded cabbage, cranberries, and green onions with the toasted noodle mixture.

*Finally, right before you are ready to serve, shake up the dressing container.

*Pour over salad and toss. (You probably won't need to use quite all of the dressing - I don't when I make this salad. Pour slowly so you can see where you want to stop.)

*Serve.

Hope you enjoy!