Ramen Salad

2 pkgs ramen chicken flavor noodles, 3 oz each

1 c. toasted sliced almonds (I got at Walmart)

4 T. sesame or sunflower seeds, toasted

2, 16 oz. bags coleslaw with carrots

3 c. edamame, shelled & thawed

4 scallions, thinly sliced, optional

15 oz. can mandarin oranges, drained

1 c. shredded carrots, optional

16 oz. bottle ranch dressing

1/2 c. sugar/splenda

2 T. lemon juice

reserved ramen seasoning pkts, optional

Preheat oven to 425. Crumble ramen noodles in baking sheet. Spread in a single layer along with sunflower/sesame seeds, and sliced almonds (if not already toasted). Bake for 5 minutes. Remove from oven and toss. Bake another 1-3 minutes until fragrant and golden. Make sure they don't burn. Set aside. Combine coleslaw, edamame, scallions, additional carrots, if using, & oranges. Add seasoning packet if using. Add toasted ingredients*. Combine sugar, dressing, and lemon juice. (This is the same dressing I use on my broccoli cauliflower salad) Pour over salad and toss well. Refrigerate until ready to serve. *I waited to add the toasted ramen noodles until 30 minutes before serving, otherwise they would be soggy. Yummy ! (I served it with Parmesan potatoes & gravy baked pork tenderloins)

**alternate dressing recipe:

1/2 c. rice vinegar

6 T. olive oil

4 T. honey

2 T. soy sauce

1/2 t. kosher salt

1/2 t. black pepper

1st pic: toasted noodles, seeds, and almonds. 2nd pic: other ingredients combined. 3rd pic: ready to eat.