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I fell in love with this salad the first time my grandma and aunt prepared it for a family get together.  It’s hearty and crunchy and doesn’t scream “SALAD” when it’s being scarfed down.  Although it does have some out-of-the-ordinary ingredients, it’s a snap to make and a crowd pleaser.

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Ingredients:

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1 large head of Napa cabbage (it looks like a cross between romaine lettuce and, well, cabbage)
2 packages crumbled oriental noodles (a.k.a. Ramen)
4 oz raw, sliced almonds
4 oz raw sunflower seeds
1/2 cup (1 stick) butter
1 cup safflower oil
1/2 cup taragon vinegar
2 Tablespoons soy sauce

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Chop the head of Napa cabbage and store in a large bowl (you’ll be mixing in the toppings and dressing just before serving).

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Toast the almonds, sunflower seeds, noodles and butter in a saucepan over medium high, adjusting heat as necessary.

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Mix the safflower oil, vinegar and soy sauce.
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Just before serving, combine the toasted toppings with the salad.  Gently shake the dressing, pouring it over the entire salad and mixing thoroughly.

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Try not to stuff yourself!  (I may have done that a time or two…)
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True stories of raising children, remodeling, braving the elements and plotting out life, all while living on a humble acreage in central Indiana.

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