Seed Salad.

This is a totally unoriginal recipe, but I have no idea where it came from besides being a family favorite for ages. PLEASE make this. It’s summer! It’s delicious! It’s salad! If you bring it to a party (which I highly recommend you do), I guarantee you won’t have leftovers.

 

Salad:

1 bag cole slaw mix

1 bag broccoli slaw mix

1 lb cooked bacon, broken into small pieces

1/2 c red onion, chopped

1 can Lachoy rice noodles

8 oz salted sunflower kernels

8 oz sliced almonds

 

Dressing:

1/2 c olive oil

6 tbsp brown sugar

2 tsp sea salt

6 tbsp white wine vinegar

 

In a large bowl, toss together the salad ingredients. In a separate bowl, whisk together dressing ingredients until well-blended. Pour dressing over slaw mix and toss until all the slaw is coated evenly with dressing. Allow to stand at room temperature at least 30 minutes before serving. Stir gently before serving.

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