Ramen Noodle Salad

Chef #1197103's Note:

A great-tasting healthy treat!! I read a similar recipe in the TFF, and changed it to suit my husband and myself!!

• Total Time: 30 mins
• Prep Time: 30 mins
• Cook Time: 0 mins

Ingredients:

Servings: 20

• 2 (12 ounce) bags angel hair cabbage
• 4 cups carrots , chopped
• 2 cups celery , chopped
• 1 cup radish , chopped
• 2 (3 ounce) packages chicken-flavored ramen noodles , broken into pieces
• 2 -16 ounces pinto beans , rinsed & drained
• 2 (4 ounce) packages sunflower seeds , roasted & salted
• 2 (4 ounce) packages almonds , slivered
• 1 cup cashews (optional)
• 1 cup broccoli , chopped into small pieces (optional)
• 1 cup cauliflower , broken into small pieces (optional)

Dressing

• 1 1⁄3; cups virgin olive oil
• 1 cup Splenda sugar substitute
• 2⁄3; cup white vinegar
• chicken seasoning , packets (from ramen noodles)

Directions:

1. Mix all ingredients in very large container.
2. Dressing:.
3. Mix and pour over salad mix well.
4. Pinto beans can be substituted with ANY canned bean. We like (black eyed peas) just rinse and drain well!
5. I use a HUGE dollar store bowl with plastic lid, and shake to mix!
6. This gets better every day as the ingredients "set".
7. Use as a side dish -- or for a meal in itself! The beans are the protein, the splenda is diabetes-friendly -- it just doesn't get better than this! ENJOY.