Oriental Salad with Ramen Noodles

I love the original Oriental salad that calls for cabbage, but years ago I ate the salad with a different twist.  Every Good Friday for years, my mother and I went to Good’s Furniture and spent the day in Kewanee, Illinois.  We always ate in Good’s Cellar Restaurant.  Instead of serving their Oriental Salad with cabbage they served it with lettuce and I think I like it even better with lettuce, although it is hard to pick.  I love this salad either way.  I tried making it and this is what I came up with.  I like to make it this time of year because I can get the pumpkin seeds and use up those ever-ending tomatoes.  If you can't get pumpkin seeds, replace them with sunflower seeds.

1 package Oriental Ramen noodles

Package of your favorite lettuce mix 

2 green chopped onions or chives

1/2 cup slivered almonds

1/2 cup pumpkin seeds

1 chopped tomato (optional)

Dressing:

1/2 cup salad oil

2 tbsp. soy sauce

1/4 cup rice vinegar

1/2 tsp. salt

1/2 tsp. pepper

1 tsp. sugar

2 pinches flavor packet powder from noodles

In a large bowl mix together all vegetables, sunflower seeds and almonds.  Mix dressing ingredients into in a small bowl and whisk until blended or shake in a mason jar.  Add dressing to salad and mix well.   Crumble dry noodles and mix noodles into salad, cover and refrigerate until ready to eat.  Makes 4-5 servings

If you want the traditional, just exchange the lettuce mix with your cabbage coleslaw mix and don’t add the tomatoes.  Hope you enjoy.  Be happy and may God bless you and yours.