Top Roman Salad
Summer is and has always been my favorite time of year. Not being in school, church softball games, summer camp, family road trips and church picnic at the Todd Grove Park. This park was huge with lots of grass for games, playgrounds, and a pool for cooling off after running around and eating all afternoon.
Everybody from the church would bring a salad/side dish or a dessert depending on the letter of their last name. My favorit salad that would show up was the Top Roman Salad that was made by Karen Norbury. I loved this salad so much that I would be going back for 2nds and 3rds on salad while everyone else was going to the dessert table.
Considering that we are in the thick (heat) of summer here is a wonderful, cool and refreshing salad to help you get through any dinner, bbq or time with friends.
Top Roman Salad
1/2 head of cabbage (purple or green)
1/2 bell pepper (you pick the color!)
1 cup of slivered and toasted for 5 min at 350 degree F
1 package chicken or beef top roman
4 green onions, chopped
2 tbsp. sesame seeds
Frist off you have options when it comes to the cabbage and bell pepper. For better looks I'd say work with the different colors of vegitables. Meaning don't pick a green cabbable to go with green bell pepper. The salad will look better and more attractive if you have contrasting colors. ei. yellow bell pepper and purple cabbage or red bell pepper and green cabbage.
Now to start your salad. Begin with a lot of chopping and shredding. Shred your cabbage, chop up your bell pepper, green onions and crush your top roman noodles very well. Combine in a bowl. Add your toast your almonds and sesame seeds to the salad as well. Mix a little bit. You can mix it up more when you ad the salad dressing.
Refrigerate overnight or for several hours. Only add the dressing right before serving.
Salad Dressing Ingredients:
1/2 cup oil (olive oil prefered)
3 Tbsp vinegar
1 tsp salt
1 flavor packet from your top roman noodle soup
2 Tbsp sugar
1 tsp pepper
Combine all ingredients in a jar. Put a lid on the jar and shake. Pour over your salad right before serving. You can always mix the dressing with a whisk and a bowl, but a jar with a lid is much easier.
Notes: to make it more filling and as a main dish for a summer meal add in some sliced grilled chicken!