I admit it: I made this recipe two days in a row because it was so stinkin' easy. I had two events I signed up for and I needed something requiring little time, so I thumbed through my Cook's Country magazines and came up with this one.
This recipe was my dream come true: minimal chopping, no baking, and no bringing anything to room temperature. Ahh, potluck bliss! And people seemed to like it, so that's why I'm putting it out there for the rest of you lazy potluckers like me. Enjoy!
Serves 6 to 8
Source: Cooks Illustrated, Aug/Sep 2008
1/2 cup sugar
1/3 cup white vinegar
1/2 cup vegetable oil
1 (12-ounce) bag broccoli slaw mix
2 (3-ounce) packages beef-flavored ramen noodles, crushed, flavor packets reserved
4 scallions, sliced thin
1 cup shelled roasted sunflower seeds
1 cup slivered almonds, toasted
1. For the dressing: Whisk sugar and vinegar in medium bowl until sugar dissolves. Gradually whisk in oil.
2. For the salad: Combine broccoli slaw, ramen and flavor packets, scallions, sunflower seeds, and almonds in large bowl. Drizzle dressing over salad and toss until well coated. Refrigerate salad, covered, for at least 30 minutes or up to 2 hours. Toss salad again before serving.