Dressing: (shake well)
2/3 cup salad oil
1/3 cup wine vinegar
2 T. soy sauce
1/2 cup sugar
Nut mixture:
6 T. melted butter
1 pkg. ramen noodles
2 T. (or more) sugar
3 oz. pkg. slivered almonds
1/3 cup sunflower seeds
Melt butter in skillet and brown remaining ingredients. Drain nut mixture on wax paper and let cool.
Use fresh spinach. Add red or green onions if desired. Crumble nut mixture over salad. Toss with dressing.
Stacy Hart-Vance
1 bag broccoli slaw
3 stalks celery
5 green onion
1/2 cup sunflower seeds
1 can La Chow noodles
3/4 cup slivered almonds
Dressing:
1/2 cup oil
1/2 cup sugar
1/4 cup white vinegar
1/2 tsp. soy sauce
Mix all together.
Wilma Hart
1 cup sour cream
1 cup chopped nuts (pecans or walnuts)
1 cup diced or small marshmellows
1 cup fruit cocktail, drained
1 cup moist shredded coconut
If possible marinate marshmellows in sour cream about an hour.
Mom Hart used to serve this salad when all 8 kids lived at 410 Harrison,
Grand Ledge. She usually served it with the Sunday evening meal
before church....often with left over Sunday picnic ham and potato
salad. Mom gave this recipe to me at one of my bridal showers.
Peg Hart
