Recipe for cooking sunflower salad

Super Salad Recipes :: Large Yield Salads

Sunflower Salad

6 (3 oz.) pkg.s ramen noodles
2 (2 1/4 oz.) pkg.s slivered almonds
1 1/3 C. sunflower kernels
1/2 C. butter or butter replacement, melted
3 1/2 C. canola oil
2 C. vinegar
2 C. sugar
1/2 C. soy sauce
2 tsp. salt
10 lb. cabbage, shredded

Break noodles into sm. pieces (save seasoning envelopes for another use). Place noodles, almonds and sunflower kernels in a 15 x 10 x 1-in. baking pan. Drizzle with butter; mix well.

Bake at 350 degrees F for 8-10 min. or until browned lightly, stirring several times; set aside.

Mix together oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hr..

Stir in noodle mixture just before servings. Serve with a slotted spoon.

Makes approximately 66 (3/4 C.) servings.