1 pkg. broccoli slaw
1 pkg. Top Ramen dry soup
3/4 to 1 c. sunflower nuts (seeds)
2 oz. pkg. slivered almonds
1/4 c. balsamic vinegar
1/2 c. oil (Crisco)
1/4 c. sugar
butter
seasoning packet from soup mix

Preheat oven to 425°F. Melt 1 tablespoon of butter on cookie sheet. Combine nuts and dry crushed noodles together. Spread on cookie sheet and coat with melted butter. Brown in oven, checking every 2 to 3 minutes. Stir to brown evenly; this will burn easily. Remove when done; cool.

Marinade: Combine sugar, oil, vinegar and seasoning packet from soup mix; set aside.

Mix all together before serving. Leftovers (if you have any) are good for 2 to 3 days.