This delicious salad recipe came from a friend of my mom’s. I make Barbara’s salad often in the summer and have shared the recipe many times. I shared this salad at the Buckeye Bash - June 2012
Whisk canola oil, sugar, water, balsamic vinegar, and seasoning packets from ramen noodles in a bowl until thoroughly combined and sugar and seasoning packets have dissolved.
Toss ramen noodles in a large salad bowl with broccoli slaw mix and green onions. Pour dressing over the salad and let stand 1/2 hour to 4 hours - shorter for crunchier noodles, longer for softer ones. Just before serving, toss salad again with cashews and sunflower seeds.
Per Serving: 527 calories; protein 10.3g; carbohydrates 51.3g; fat 33g; sodium 490.7mg.