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Chinese Salad

This recipe is from Barb Glenn of Mansfield, Ohio. She writes: "My family loves it. We never have any left. They even like it with chicken breasts sliced over it and warm dressing."

Dressing:
2 tablespoons soy sauce (light works as well as regular)
1/3 cup oil
1/2 cup white vinegar

Topping:
2 packages Ramen noodles (break before removing from package)
1 small package slivered almonds, about 1/3 cup
2 tablespoons sunflower seeds (or sesame seeds -- add at end of browning)
1/4 to 1/2 stick of margarine or butter for browning

Salad:
1-pound bag slaw mix
1 bunch green onions, chopped, optional

Mix soy sauce, oil and vinegar in saucepan and boil 1 or 2 minutes, then cool.

Mix together topping ingredients in skillet, brown, and cool.

Mix dressing, toppings and salad ingredients all together at last minute and serve.

Thursday, June 01, 2000



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