Sunflower Cabbage Salad
National Sunflower
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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
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