Zephyr---the final figures for cabbage salad

[Guest guest]

Hi Zephyr,

Here is the final figures, in case you didn't catch them. I am

panning on making it as soon as I go to the store!!

Maureen

Ohhhh - I just love this salad!! My family has been making it for 20

years!! Here's your friend's version...

* Exported from MasterCook *

Cabbage Salad

Servings: 12

Points per serving: 10.09

1 cabbage head -- about 10 cups chopped

8 chopped green onions

1/2 cup sunflower seeds

8 ounces slivered almonds

1 cup olive oil

4 tablespoons sugar

1 teaspoon pepper

6 tablespoons vinegar

1 1/2 teaspoons salt

2 packages Top Ramen -- chicken flavored

Mix first 4 ingredients in a large bowl. In a smaller bowl, mix oil,

sugar, pepper, vinegar, five-spice, and the seasoning packets from

the Ramen noodles. Pour this over the salad. It will seem soupy at

first. Best if allowed to set overnight. Before serving, crunch up

the Ramen noodles and add to salad before serving.

Per Serving: 407 Calories; 33g Fat; 8g Protein; 23g Carbohydrate; 4g

Dietary Fiber; 0mg Cholesterol; 547mg Sodium. Exchanges: 1/2 Grain

(Starch); 1/2 Lean Meat; 1 Vegetable; 6 Fat; 1/2 Other Carbohydrates.

Here's the version I use...

* Exported from MasterCook *

Cabbage Salad

Servings: 12

Points per serving: 6.4

1 cabbage head -- about 10 cups chopped

8 chopped green onions

4 boneless skinless chicken breasts -- 5 ounce half-breasts, cooked

and chopped

8 ounces slivered almonds

1/3 cup extra virgin olive oil

2 tablespoons sugar

1 teaspoon pepper

2/3 cup rice wine vinegar

1 teaspoon five-spice powder

1 package Top Ramen -- chicken flavored

butter-flavored cooking spray

Mix first 4 ingredients in a large bowl. In a smaller bowl, mix oil,

sugar, pepper, vinegar, five-spice, and the seasoning packets from

the Ramen noodles. Pour this over the salad. It will seem soupy at

first. Best if allowed to set overnight. Before serving, crunch up

the Ramen noodles and saute in the butter flavored cooking spray

until golden brown. Sprinkle on top of salad before serving.

Per Serving: 275 Calories; 18g Fat; 16g Protein; 16g Carbohydrate; 3g

Dietary Fiber; 23mg Cholesterol; 236mg Sodium. Exchanges: 0 Grain

(Starch); 3 Lean Meat; 1 Vegetable; 3 Fat; 0 Other Carbohydrates.

Notes: With my recipe you get about 1 1/2 cups per serving because

of the chicken. But, it's so good that it's hard for me to stop at

that amount so very often I double the cabbage - there's plenty of

dressing for that if you let it sit in the fridge for at least 4

hours before eating - and then I can have about 3 cups for the same

points!! I try to get pretty large cabbage heads though so I get

about 12 cups chopped instead of about 10 cups chopped.

A great flavor twist is to spice up the chicken while cooking it!! I

usually boil the breasts in water and add lemon pepper. Sometimes

I'll add some cajun seasoning if my ulcer isn't acting up!!

I hope you make it sometime. Once you start it's hard to stop!!

~~

mary@...