Ramen Noodle Salad

I got this recipe in college from my roommate, Shantae. It has been my favorite salad ever since. Don't make any substitutions or leave anything out, it will not be as good.

1 large head romaine lettuce

4 green onions (chopped)

2 Tab. sesame seeds

1 3oz. package Chicken flavored Ramen (crushed)

1/2 c. slivered almonds

In a large bowl, combine noodles,  onions, sesames seeds, almonds and lettuce. Toss with dressing just before serving.

Dressing:

1 chicken flavor packet (from the Ramen noodles)

3 Tab. white vinegar 

2 Tab. sugar

2 Tab. canola oil

1/2 tsp. black pepper

1/4 tsp. salt

Combine all ingredients and shake or stir to mix well. Pour over salad and toss. 

This salad does not keep well, so it must be devoured immediately, which should be no problem since it is absolutely delicious. We like this salad so much it has been our main dish at dinner on many occasions.

Zesty Bean Salad

1 can (19oz) black beans

1 can (19 oz) red kidney beans

1 can (19 oz) garbanzo beans

1 can (12 oz) corn

1 c. chopped celery

1/2 c. chopped red onion, about 1/2 of one onion

1/4 c. chopped fresh parsley

1/2 c. canola oil

3/4 c. sugar

3/4 red wine vinegar

1 tsp. salt

1/4 tsp. pepper

Drain and rinse beans. Put beans, drained corn, celery, onion and parsley in a 2 1/2 quart bowl. In another bowl combine oil, sugar, vinegar, salt and pepper. Pour over salad and toss. Refrigerate for several hours or overnight.; it really is better the next day. Drain off dressing before serving...unless you are in the south and they nearly have a heart-attack when you attempt to get rid of the vinegar. This happened to Jaxon when he took this salad to a potluck at work. He said it was hilarious.