Wednesday, October 22, 2008
Grandma was known for her salads. Any time we had a family dinner you can bet that there would be at least two salads to choose from. Here is one of my favorites. I used this as a side salad. If you want to make it a main course, add 2 cups of grilled, shredded chicken breast. Family members: this is slightly modified from the recipe in Grandma's Cookbook.
1 medium head cabbage, shredded
6 green onions, sliced
1 pkg. slivered almonds, toasted
2-3 Tbs. toasted sesame seeds
1 pkg. Ramen noodles broke into pieces
Toast almonds: place almond in a single layer on a cookie sheet and brown for 10 minutes at 350 degrees. Be sure to watch them. Remove from oven when they are a nice crisp brown. Let cool.
Combine all of the above ingredients in a large bowl and toss with dressing just before serving.
2 Tbs. sugar
1/8 c. vegetable oil
1/8 c. olive oil
2 Tbs. white vinegar
1 Tbs. rice vinegar
1 tsp. salt
1/8 tsp. pepper
seasoning from Ramen noodles(I used chicken flavor)
Combine all dressing ingredients in a small bowl. Whisk well to combine. Make sure the sugar is dissolved well. Pour on salad and toss before serving.