Anthropologie bowl | Pottery Barn serving utensils and napkins
Antique bowl | Pottery Barn serving utensils
I mixed in purple cabbage and rimmed the bowl with the remaining romaine leaves in the second preparation, in an effort to up the color quotient.
Reality Check. It pays to pay attention. I made this recipe twice in the matter of a couple of weeks, and messed it up each time. The first time I substituted olive oil for vegetable oil in the dressing. I thought it wouldn’t make a difference and perhaps would make it even better. Not so. The second time around I forgot to add the green onion. Neither mistake would cause me to say the salad was a failed attempt, but both were good reminders to stick true to the recipe.
1 head cabbage finely chopped
1 head romaine lettuce finely sliced
2 red peppers diced
4-6 green onions sliced
3 cups cooked chicken – cubed (I like to use rotisserie chicken)
Dressing (add before serving, at least 45 minutes to blend flavors):
I cup vegetable oil
½ cup red wine vinegar
1 teaspoon garlic powder
¼ teaspoon salt
¼ teaspoon pepper
2/3 cup sugar (or Splenda)
Crunchy Topping (top salad just before serving):
¼ cup butter
2 packages Chicken flavored Ramen Noodles
½ cup sliced or slivered almonds
Melt butter. Crumble noodles in butter and sauté. Add almonds and seasoning packets from Ramen.