This recipe comes from my sister-in-law, Jeanene. She made it for the family during our week out at the beach. It feeds alot of people, tastes even better the next day, and keeps in the fridge for awhile.
1 pkg broccoli slaw (I usually use 2 pkgs)
1 pkg slivered almonds, toasted
1 cup sunflower seeds
2 bunches of green onions, chopped
2 pkgs Ramen chicken mushroom noodles, broken into pieces
Dressing:
3/4 cup vegetable oil 1/2 cup sugar
1/3 cup red wine vinegar 2 pkgs seasoning from chicken mushroom noodles
Combine all ingredients for the dressing, blending well. Combine all ingredients except the Ramen noodles for the salad. Pour the dressing over the salad, add the Ramen noodles and blend.
You can even mix the salad and dressing ahead of time, adding the Ramen noodles just before serving.
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