Thank you all so much for your kind words yesterday! They all meant so much and I appreciate your advice and support. You are all the best! 😀
Today, there is no heavy stuff. No life lessons. No deep thoughts. Well, maybe one life lesson:
This is the best salad ever!
There. That wasn’t such a bad lesson!
This salad is so easy and it is absolutely delicious! It is also highly customizable! You can add anything you want into it! I actually haven’t made it in a few months (and I’m very confused as to the reason for that) but there was a time when this was a constant staple in my refrigerator. As I was finishing one batch, another one was being made.
Oh…and another thing. It contains Ramen noodles. College memories, here we come! This is a much more grown up way to use Ramen noodles. You don’t have to microwave them or cook them on your hot plate in your dorm room.
To make this salad, all you do is throw all of the ingredients into a gallon Ziplock bag, shake, and refrigerate overnight. That’s it!
Of course, I was out of gallon Ziplock bags. How does that happen? I seem to only be out of something when I need it and I can’t even remember the last time I even used a large Ziplock bag, let alone run out of them! Anyway…I just threw everything into a bowl, shook it around, stirred it a little, and stuck it in the fridge. It worked just fine!
The dressing is a tangy mixture that you can tailor to your taste. You use the packets from the Ramen noodles, sugar, vinegar, and olive oil. I am stingy on the sugar, but really load up on the vinegar. If you prefer something more sweet, you can just do the opposite and add more sugar and less vinegar.
This salad is best when refrigerated overnight, but if you make it and need it sooner, it will be fine. The extra chilling just gives the noodles more time to absorb the dressing.
Asian Slaw Salad
2 packages beef-flavored Ramen noodles
1 bag (16 oz.) broccoli slaw
1 cup sunflower kernals
1 cup slivered almonds
1/4 cup sugar (I sometimes use Splenda)
1/2 cup white vinegar
3/4 cup olive oil
Remove flavor packets from noodle packets and crush noodles. Pour into bottom of large Ziplock bag. Layer broccoli slaw, sunflower kernals, and almonds on top of noodles.
In a small bowl, mix together the flavor packets from the noodles (if you want less sodium, only use 1 to 1-1/2 packets), the sugar, the vinegar, and the olive oil.
Pour dressing into bag and seal. Shake bag until salad is completely covered in the dressing. Refrigerate overnight or until needed. Stir before serving.
This salad takes 5 minutes to make, which is about the time it would take me to eat it all if I would allow myself to do so. It’s so light and fresh and makes a great lunch!
Please do yourself a favor and make it! Like…today! 😉
What is your favorite part of the body to work while using weights?
What are your favorite strength training exercises?
Do you use any other equipment such as resistance bands or kettle balls?
(I am putting together a post on strength training and am curious as to what exercises everyone loves!)