The perfect salad for Independence Day
This recipe is something my aunt shared with me when I was a teenager. It would probably be good any time of year, but I think of it as a summer side dish. I’ve made it for staff parties at work and had it at family events. It always goes over well! This has been on my personal blog for a while now, but I’m sharing it with folks at First Arkansas News now because I think this would be a great addition to your Independence Day table! My aunt called it Cashew Oriental Salad but I’m pretty sure that’s politically incorrect now. I’ve heard friends say it sounds like what they call Dirty Salad. I don’t care what ya’ll call it, I call it good!
What you need:
2 packages of oriental flavor Ramen noodles (keep dry, don’t mix in the seasoning but keep the packet)
1 bag of angel hair slaw
½ cup green onions
½ cup (or to taste) each of green and red peppers
1 cup of cashews (or a cheaper option is to mix cashews and peanuts)
Optional: 1 cup of sunflower seeds out of the shell
For the sauce:
½ cup of sugar (I’ve never used Splenda, but I bet it would work)
1/3 cup olive oil
1/3 cup tarragon vinegar
2 seasoning packets from the Ramen
What you do:
Toss together the salad ingredients and then mix in the sauce. If you’re making it up the day before you want to serve the dish, wait to do the sauce until the day of the event otherwise it gets overdrenched.
Don’t forget my recipe from last year for a light trifle dessert. For Independence Day I suggest using blueberries and strawberries.
Experienced reporter who is now an entrepreneur. Jamie's Notebook offers writing services including press releases, corporate blogging and feature writing.