Noodle Salad
2 packages Ramen Noodles
1 pkg Broccoli or regular slaw
2 Pkg slivered Almonds
1 c. sunflower seed kernels
2 bunches green onions chopped
noodles may be cooked or left crisp depending on your preference
(if cooked, follow Pkg directions drain well before adding to salad.)
Combine vegetables and noodles. Set aside.
Dressing:
1/2 c. Oil
1/3 c. Vinegar
1 c. Sugar blend well with wire whisk
Pour over Salad mixture. Best if made 12 hrs in advance

This salad keeps well for days. Flavor improves over time. This recipe came from my Aunt Charlene.

TUNA RICE SALAD 3 Tins Tuna (pref. In brine) 3 lge onions finely chopped 1/4 green pepper sliced thinly & very finely 2 cups white rice 3 tomatoes skinned & finely chopped liberal dollops of Tomato Sauce, ney & Worcester Sauce Fry everything togetha in little oil excpt rice which may be boild or steamd. When everythng coold dwn mix cookd rice into tuna mix. Serve nd njoy.

Tomato Crab Salad
This salad is quick and easy to make and it taste lovely...
Ingredients:
4 pcs.medium size tomato
1 onion (finely chopped)
Few pcs.of lettuce leaves (washed & drain)
mayonnaise (jz estimate how much u need according to ur taste)
1 tbs (tablespoon) virgin olive oil
2 cups crab meat (boiled dn't overcooked them).
Procedure
cut half the tomato, take out d seeds and set aside. Mix d mayonnaise,union, olive oil and crab meat. Season with salt and black pepper. Scoop the mix ingredients and stuff it inside the tomato. Arrange d lettuce on d plate and top it with the stuff tomato. Serve and enjoy!
Note: u can use an artificial frozen crab meat but best if u can buy d real one.

These salads sound delicious. Can't wait to try them. Thanks

Nutty roast sweet potato salad.

Serves 4

2 decent sized orange sweet potato, peeled and cut into small pieces
olive oil spray
2 tablespoons blanched almonds
2 tablespoons walnut pieces
2 tablespoons hazelnuts
2 tablespoons sunflower kernels
2 tablespoons fresh lemon juice
1 tablespoon extra virgin olive oil
1 garlic clove, quartered
1 teaspoon honey
150g baby spinach leaves

Preheat oven to 180C. Line a baking tray with non-stick baking paper. Put the sweet potato on tray and spray with olive oil spray. Roast in oven for 40 minutes or until soft and light brown.

At the same time, spread the almonds, walnuts and hazelnuts on another baking tray and keep the hazelnuts separate from the others. Bake in oven for 5 minutes. Add the sunflower kernels and bake for 2-3 minutes or until lightly toasted. Put aside to cool.

Use a tea towel to rub the skins off the hazelnuts and then chop all the nuts and put in a bowl with the sunflower kernels.

Combine lemon juice, oil, garlic and honey in a jar and shake together. Put aside for 15 minutes or so, and then take the garlic out and throw it away.

Put the sweet potato and spinach in a big bowl and drizzle the dressing over and toss. Sprinkle the nuts over the top and eat it with bread.

Marinated Fish Salad

INGREDIENTS:
1 cup lemon juice
1 cup lime juice
4 tablespoon finely chopped coriander
4 firm white fish fillets
lettuce leaves
1 white onion, slice into rings
420g or 14oz canned orange segments, drained

Dressing
1 teaspoon grated fresh ginger
1 small fresh red chilli, seeded and finely chopped
1 clove garlic crushed
1 tablespoon virgin olive oil and freshly ground black pepper.

Methods:
1)Combine lemon and lime juice and coriander in a shallow glass or ceramic dish. Add fish, cover and refrigerate for 3-4 hours, turning occasionally.
2)To make dressing, place ginger, chilli, garlic, oil and pepper in a screwtop jar and shake to combine.
3)Arrange lettuce leaves on serving platter. Drain fish and arrange on top of lettuce leaves. Pour dressing over and top with onion rings and orange segments.

TIP:
[i]U wil find that d fish turns opaque after marinating in citrus juices b'coz of d acidity of the juices. Try to eat fish at least 2x a week. Fish is an excellent food, high n protien, vitamins and minerals, but low in fat and cholesterol. This marinated fish salad is ideal for weight and cholesterol watchers alike.

The fish turns opaque because the acid in the citrus juice actually cooks the fish. It also gives the fish a wonderful flavor.