3 cups shredded cabbage
1 package beef ramen noodles, broken into pieces
1/3 cup chopped onion
1 large tomato, chopped
2 tablespoons bacon bits
1/4 cup sunflower kernels, roasted, no salt
1/4 cup shredded cheddar cheese
1/4 cup sugar
3 tablespoons sunflower oil
1 1/2 tablespoon vinegar
1 beef seasoning packet from ramen noodles
Boil ramen noodles for 3-4 minutes. Drain and rinse with cold water. Refrigerate until cool. Combine all salad ingredients in a large bowl. Prepare dressing and add to salad. Refrigerate before serving.
Makes 4-5 main dish servings.
Per serving -- Calories 250; Fat 14.82g (sat 2.79g, mono 3.18g, poly 8.12g); Protein 5.88g; Carb 25.28g; Fiber 2.93g; Chol 7.93mg