Oriental Napa Cabbage Salad

Ingredients

1-2 (3 ounce) package ramen noodles (seasoning packets are optional)
1/4 cup butter or combination olive or canola oil and butter
1/2 cup sesame seeds, toasted (optional)
1/2 cup blanched slivered almonds (or regular sliced)
1 large head napa cabbage, shredded
6 green onions, chopped (optional)
1/4 cup vegetable oil (olive or canola)
1/4 cup rice wine vinegar
1 tablespoon soy sauce
1 tablespoon sesame oil
1/8 cup white sugar ( use Splenda for a low calorie version)

Directions

Crush noodles, place them in a medium skillet and brown in butter over medium heat. Add almonds and sesame seeds. Stir often to prevent burning. (Some people and the seasoning packet here, but I prefer not to.) Set aside until ready to serve salad so they stay crunchy.

Slice and chop or shred the napa cabbage. Add green onions if using.

Prepare the dressing by whisking together the vegetable oil, rice vinegar, soy sauce, sesame oil and sugar. Pour over salad, toss, add noodles and onions, toss again and serve.

These are the official directions. This is my little variation. I used two packages of crushed ramen noodles and half a cup sliced almonds. (I didn't have sesame seeds and it was fine.) I put them in a frying pan with three tablespoons hot olive oil and three tablespoons butter. I stirred them constantly over high heat until browned. You might need to remove the pan from the heat periodically to keep them from burning. some people coat them with the oil and roast them in them oven.

Three Bean Salad for Sherrie

Ingredients

• 1 15-oz can cannellini beans, rinsed and drained
• 1 15-oz can kidney beans, rinsed and drained
• 1 15-oz can garbanzo beans, rinsed and drained
• 2 celery stalks, chopped fine
  
• 1/2 red onion, chopped fine
  
• 1 cup fresh, finely chopped flat-leaf parsley
  
• 1 Tbsp fresh finely chopped rosemary

• 1/3 cup apple cider vinegar
  
• 1/3 cup granulated sugar
  
• 1/4 cup olive oil
  
• 1 1/2 teaspoons salt
  
• 1/4 teaspoon black pepper

Directions

1. In a large bowl, mix the beans, celery, onion, parsley and rosemary.
2. In a separate small bowl, whisk together the vinegar, sugar, olive oil, salt, and pepper. Add the dressing to the beans. Toss to coat.
3. Chill beans in the refrigerator for several hours, to allow the beans to soak up the flavor of the dressing.

Serves 4 to 8.

Notes : You can use any kind of bean you have on hand, still tastes great!

Seasoned Pasta Salad

This recipe is for a quick meal. It is full of flavor, and tastes best at room temperature.

1 pkg. Betty Crocker Suddenly Salad, Classic salad mix.
1 Tbl Canola oil
3 Tbl cold water
1 Tbl Dijon mustard
Parmesan cheese
1 cup cubed chicken (or the can of chicken from Sams or Cosco works great)

Cook noodles and drain them, stir in Classic Salad packet, oil, water, mustard and chicken. Stir well and toss with Parmesan topping. ENJOY!

Asian Slaw

This is so good, it turns non-coleslaw eaters into eaters. I've witnessed two conversions myself! :)

I suppose that if you added chicken, pork, or beef, you could pretty much make this salad a main dish. You'll love it.


A neighbor made this last year for a community gathering...... It was the first time I ever remember the guys standing around a table telling everyone "You have to taste this salad" !!! It's easy and it is soooooo good. I usually make it up 1 1/2 days ahead of time..... it gets better and better each day....... ~~ janice ~~

Asian Slaw

• 1 (16oz) package of slaw mix
• 2 (3 oz) packages beef flavored ramen noodle soup mix (I like more noodles so I add an extra package of noodles - I don't use the 3rd flavoring packet)
• 1 Cup Sliced almonds, toasted
• 1 Cup Sunflower kernels
• 1 bunch Green onions, chopped
• ½ Cup Sugar
• ¾ Cup Vegetable oil
• 1/3 Cup Vinegar

Remove flavor pockets from soup mix and set aside; Crush noodles. Place noodles in bottom of a large bowl. Top with slaw mix; sprinkle with almonds, sunflower kernels, green onions.

Whisk together contents of flavor packets, sugar, oil & vinegar….. Pour over slaw mix.

Cover and chill 24 hours. Stir before serving……

Yields 8 - 10 servings……


This post came originally from Bloggin' It's What for Dinner