Toasted Noodles:

3 pkgs. ramen noodles
1 (6 oz.) pkg. pine nuts
1 (8 oz.) pkg. sliced almonds

Toast ramen noodles crumbled with pine nuts and sliced almonds at 350°F for 15 minutes, let cool for 1/2 hour.

Dressing:

3/4 cup olive oil
6 tbsp. sugar
9 tbsp. rice vinegar
2 chicken ramen seasoning packets

Combine oil, sugar, rice vinegar and seasoning packets. Mix well and set aside.

Salad:

1 (16 oz.) pkg. tri-color cabbage
1 (8 oz.) pkg. broccoli cabbage
1 red pepper, chopped
1 lg. onion, chopped
3/4 tsp. pepper
1 1/2 chicken tenderloins, cooked and crumbled

Combine salad ingredients in large mixing bowl, Add toasted noodle and nut mix, add oil mixture. Toss all ingredients together in large bowl then let set in refrigerator for 2 hours. Serve and enjoy!

Submitted by: Kim from Pleasant Prairie