Diana’s Ramen Salad

by Millie Bentley

Greetings. One of my favorite meals is a simple salad made by Diana Gamez. It’s a meal in itself and is best prepared ahead of time. So if you have a busy schedule coming up soon, make this salad before you leave the house and it will be ready for you in the fridge when you return home for dinner.

Diana’s Ramen Salad

1 head green cabbage, shredded

6 green onions, sliced thinly

4 chicken breasts, cooked and cut into ¼ inch strips, then 1 inch pieces

2 packages Top Ramen (or similar brand) noodles, chicken-flavored, crunched up and separated

1 cup slivered almonds

2 tablespoons toasted sesame seeds

Mix all ingredients together except almonds and sesame seeds. Prepare dressing.

Dressing (see Note 1)

½ cup oil

½ cup sugar

1/3 cup red wine vinegar

2 flavor packets from the Top Ramen packages

1 teaspoon black pepper

Mix all ingredients thoroughly. Pour over salad, toss and refrigerate at least one hour or until ready to serve. Add almonds and sesame seeds before serving.

Note 1: When I tested this recipe I changed the salad dressing a little to cut back on the sugar and oil. I used ¼ cup good olive oil, ½ cup seasoned rice vinegar, 1 teaspoon dark sesame oil, the 2 flavor packets, 1 teaspoon soy sauce and 1 teaspoon finely minced fresh ginger root.

Until next week, dear Reader, vaya con Dios.