Around this neck of the woods, there is a popular green salad that most everyone has in her/his recipe box. Memorial Day weekend, my friends who live on a hillside with the best view of the fireworks, had their annual eat-in-style/watch the fireworks party. My contribution to the meal was the old stand-by with a few tweaks:
Break the noodles from 2 pkgs. Oriental flavored Ramen Noodles into small bits. Reserve the seasonings packets for the dressing. Toast 1/2 half cup slivered almonds and the broken noodles in small batches in a skillet over medium heat. (Speaking from the voice of experience, be sure to toast in small batches. Otherwise, the larger pieces lie on top of the smaller ones, burning the ones on the bottom and leaving the bigger chunks barely touched by the heat. The toasting contributes mightily to the flavor.) When cool, toss with 7-8 cups torn lettuce.
For the dressing, combine: 1-cup olive oil, 1/4-cup sugar, 1/2-cup white vinegar, 3-tablespoons soy sauce and the 2-packets reserved Oriental seasonings. Toss with the lettuce and toasted almonds/noodles.
Variations are encouraged. For this occasion, I added a handful of dried cranberries and 6-sliced strawberries.
As always happens, the few in the group who did not already know how to make “The Salad,” hastily jotted their e-mail address on the nearest scrap of paper, mentioning that it would be a great addition to their upcoming graduation party, Father’s Day meal or bridal shower brunch. Bon appetit!