Cooking For A Crowd - Large Sized Main Dish Recipes
 Sunflower Salad Recipe
Recipes for Quantity Cooking

 

Sunflower Salad

6 pkgs. ramen noodles (3 oz. each)
2 pkgs. slivered almonds (2 1/4 oz. each)
1 1/3 cups sunflower kernels
1/2 cup butter or margarine, melted
3 1/2 cups vegetable oil
2 cups vinegar
2 cups sugar
1/2 cup soy sauce
2 tsp. salt
10 lbs. cabbage, shredded

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

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

Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour.

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

Yield: 66 (3/4 cup) servings

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