2-16 oz packages coleslaw
1 +1/2 c sunflower seeds
1+1/2 c slivered almonds
2 pkgs. Ramen Noodles soup (use the noodles only broken up)
2 bunches green onions chopped

Mix well and place in aluminum pan. Put dressing and crushed noodles on 1 hour before serving.

Dressing:
1 +1/2 c olive oil
2/3 c vinegar
1 +1/3 c sugar
Beef packets from Ramen noodles

Ingredients

• 165g pasta shapes, cooked without salt until just tender
• 1 can tuna in spring water, drained – approx 150g
• 1 small can sweetcorn in water, drained, or 150g frozen sweetcorn.
• Juice of half lemon
• Black pepper

Directions

Method

* Combine all the ingredients, and season with black pepper, and fresh herbs if you have them.
* Chill.

This will keep a day or two in the fridge in an airtight container.
Alternatives

* Add cooked beans, or a can of kidney beans, drained.
* Use other vegetables such as diced peppers, cucumbers, or cherry tomatoes.

[NB] Canned tuna in brine is much cheaper than in water. If you wish to use tuna in brine, drain off all the liquid carefully and ensure you do not add any salt.

Source: Healthy Living – Scotland

Ingredients

• 6 cups torn romaine lettuce
• 1 can (15 oz.) black beans, rinsed, drained
• 1 cup frozen corn, thawed
• 3/4 cup TACO BELL HOME ORIGINALS Salsa
• 1/2 cup KRAFT Mexican Style Shredded Cheddar Jack Cheese
• 1/4 cup KRAFT Ranch Dressing
• 1 cup tortilla chips, broken

Directions

ARRANGE lettuce in bottom of glass serving bowl or on serving plate.

LAYER beans, corn, salsa and cheese evenly over top.

DRIZZLE with dressing; sprinkle with chips.

Substitute
Substitute 1/2 cup KRAFT Natural Sharp Cheddar Cheese Crumbles for the shredded cheese.

Substitute
You can substitute any type of canned beans for the black beans.

You could even add ground beef to this for a heartier meal:)

Source: Kraft Foods Magazine

Ingredients

• 1 lg. pkg. lemon Jell-O
• 2 cups water
• 2 cups 7-UP
• 1 cup pineapple juice
• 4 lg. Bananas
• 1/2 cup sugar
• 1 lg. can crushed pineapple
• 2 tablespoons flour
• 1 egg
• 2 tabelspoons butter
• 2 cups whipped cream

Directions

Combine water, Jell-O and 7-UP.
Add drained pineapple and slice bananas and chill until firm.
Combine pineapple juice, sugar, flour, egg and butter.
Cook over low heat until thick.
Cool and fold in whipped topping.
Spread this mixture over the Jell-O base.

Ingredients

• 2 pkgs Chicken Ramen Noodles (cooked without the seasoning packets, reserve packets for dressing)
• 1 16 oz. bag of coleslaw
• 1 bunch of green onions (including greens, chopped fine)
• 4 oz slivered almonds
• 4 oz sunflower seeds
• **********
• Dressing:
• 2 reserved ramen seasoning packets
• 1/2 cup sugar
• 1/4 cup veggie oil
• 1/3 cup cider vinegar
• 1/8 tsp sesame oil

Directions

Cook the noodles, drain and rinse with cold water until cooled. Drain and add to the bowl. Add remaining salad ingredients and toss well. Combine dressing ingredients and stir until the sugar is dissolved. Toss with the salad until well coated. Serve immediately (or within 3 hours, if you like the cabbage a little softer). Will keep for up to 4 days in the fridge.