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     Title: Crunchy Ramen Salad
Categories: Pasta, Nuts, Greens, Vegetables
     Yield: 16 Servings

   1/2 c  Olive oil; +1 tb, divided
   1/2 c  Slivered almonds
   1/2 c  Sunflower kernels
    28 oz Coleslaw mix (2 bags)
    12    Green onions (1-1/2 c);
          - chopped
     1 md Red bell pepper; chopped
   1/3 c  Cider vinegar
   1/4 c  Sugar
   1/8 ts Pepper
     6 oz Chicken ramen noodles
          - (2 pkg)

 In a large skillet, heat 1 tb oil over medium heat. Add almonds and
 sunflower kernels; cook until toasted, about 4 minutes. Cool.

 In a large bowl, combine coleslaw mix, onions, and red pepper. In a
 small bowl, whisk vinegar, sugar, pepper, contents of ramen
 seasoning packets, and remaining oil. Pour over salad; toss to
 coat. Refrigerate until serving. Break noodles into small pieces.
 Just before serving, stir in noodles, almonds and sunflower kernels.

 Recipe by L. J. Porter, Bauxite, Arkansas

 Recipe FROM: https://www.tasteofhome.com

 Uncle Dirty Dave's Archives

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