A light Oriental cabbage salad made with turkey, ramen noodles, almonds, sesame seeds and a rice vinegar vinaigrette.
Contributed by: Donna Wheatley
This recipe came to me from a basket party hostess years ago. It is Earl’s favorite summer supper after he has been mowing grass. It makes a lot, so is great for a party, or it can be halved easily. Either way, it gets better with the keeping. To make it a diet dish, toast the seeds in the oven without fat and substitute a bottle of Old Dutch Sweet and Sour dressing and it tastes just as good, but it doesn’t leave over well, as the noodles will get soggy.
Put the following into a fry pan and saute until the seeds turn golden brown: