This is another one of my favorite salad recipes, and so refreshing for summer. You can have it as a side or make it an entrée by adding a protein. I think shredded carrots or chopped cucumbers would be a good addition if you want to give it some more crunch.
This recipe will last you for about a week, so cut it in half if you can’t use that much, but I always make this amount so we can have the dressing/topping around for a couple of weeks. It’s a crowd pleaser too, so if it’s your turn to bring a big salad this is perfect. I got this recipe from my friend Jody who loves to entertain and I just tweaked it a bit.
Salad:
- Lettuce (whatever you have, but a mix of iceberg with romaine or spring mix is good)
- Mandarin oranges (optional)
Topping:
- Small bag of sliced almonds
- Bag of sunflower seeds
- Two squares of ramen noodles broken up (save the seasoning for the dressing)
Dressing:
- 1/2 C. sugar
- 3/4 C. white vinegar
- 1 C. oil (I use canola)
- 1/2 t pepper
- 2 packets of Ramen seasoning (oriental or chicken)
Easy and delicious!
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