Melissa's chicken ramen salad

A few years ago, some friends and I started a "lunch bunch" playgroup. We'd each bring something to eat and the corresponding recipe to share with each other. This is the best chicken ramen cabbage salad I've had, so I thought I should include it on my blog. I think you'll enjoy it too!

1 head of green cabbage, shredded or thinly sliced
8 green onions, chopped
1/2 c. almonds or sunflower seeds (shown)
2-3 bags ramen noodles, crushed
about 4 chicken breasts, cooked, cooled and diced

Mix salad ingredients together in large bowl.

Dressing:
2/3 c. salad oil
2/3 c. rice vinegar
1/2 c. sugar (I add a little extra)
1 T. ck. boullion (or just use the seasoning packets from the ramen noodles)
1 tsp. salt
1 tsp. black pepper

Combine ingredients in blender or shaker. Pour over salad (you might not need all the dressing, so start with half, and add more to taste).

Breadsticks

So, I cheated a little. These are Rhodes Rolls (the gourmet kind from Costco) that I rolled out into bread sticks. They are quick and easy for something different. Just follow the directions on the back of the package for bread sticks! Thaw as you would for normal rolls, but shape into bread sticks when dough is still cold but not frozen. Dip in melted butter, and roll in grated Parmesan cheese. Then sprinkle with garlic powder and/or Salad Supreme seasoning. The bread sticks pictured above do not have the cheese, but they were still really yummy.

Mom VDG's Incredible (and easy!) Salsa

My mother-in-law came up with this wonderful recipe for a fresh-tasting salsa without all the cutting, chopping, and prep time.  It's the best!

Here are the ingredients:

Your favorite store-bought salsa (I use Pace brand, medium heat)

Fresh pico de gallo (the refrigerated kind found in the salad section of the grocery store)

Cilantro

Basically, you make the salsa to your individual taste and how much salsa you need (it only keeps in the fridge for a day or two).  Roughly, the measurements are 1 cup salsa to 1-2 big spoonfuls of pico to 1 T. cilantro.  Put ingredients in the blender, and blend for just a couple seconds (just 'til cilantro is chopped up).   You still want chunks of tomato, onion, etc. in the salsa. You can always add a little more pico de gallo if you blended it too much.  

Enjoy with your favorite tortilla chips!  Thanks Mom!