SALAD

RAMEN BROCCOLI SALAD

You can use any flavor of ramen noodles -- I like the spicy chicken, for example -- but for a vegetarian salad, use the Oriental.

• 1 (12-ounce) package broccoli slaw mix (in the salad aisle, or substitute fresh broccoli florets)

• 2 (3-ounce) packages ramen noodles (see note)

• 1 bunch green onions, chopped

• 1/4 cup vegetable oil

• 1/3 cup cider vinegar

• 1/4 cup (or to taste) sugar

• ½ cup cashews, almonds or peanuts

• ½ cup sunflower or 1/4 cup sesame seeds

In a large salad bowl, combine the slaw, noodles from the ramen packages, broken up, and green onions. Whisk together the oil, vinegar, sugar and seasoning packets from the ramen noodles. Pour over salad and toss to evenly coat. Refrigerate until chilled; top with nuts and sunflower seeds before serving. Makes 8 servings.

Per serving: 257 calories (54 percent from fat), 15.8 g fat (2.9 g saturated, 8.2 g monounsaturated), 0 cholesterol, 5 g protein, 25.5 g carbohydrates, 2.3 g fiber, 238.7 mg sodium.

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