Asian Salad

1 head of cabbage…you can buy the cabbage already sliced& in a bag
2 bunches scallions, sliced, white and light green part only

2 packages oodles of noodles soup, any flavor; break noodles in small pieces, throw away flavor pack.

¾ c slivered almonds
½ c sesame seeds
¼ c butter

sauté almonds, sesame seeds, noodles, and butter until toasted brown, put on paper towels.

Dressing:
1 cup veg oil or olive oil
½ cup sugar
½ cup white wine vinegar
2T soy sauce

Mix together dressing ingredients. When ready to serve, mix all other ingredients together then toss with the dressing.

To make this a main course: add any grilled meat, poultry or fish

Curried Rice and Chicken Salad Veronique

1 1/2 cups rice, uncooked
1 tsp salt
3 chicken bouillon cubes
1 tsp curry powder
1 cup finely chopped parsley
4 cups cooked chicken, diced
1 cup fresh grapes, halved
optional 1 cup sliced almonds

Dressing:
1/4 cup white wine tarragon vinegar
1/2 clove garlic, crushed
1 tsp dry mustard
3/4 cup vegetable oil
2 tablespoons mayonnaise

Put dressing ingredients in blender, blend on high speed for 10 seconds. Makes 1 cup.

Cook rice according to directions with bouillon cubes and curry in water. Mix in chopped parsley and chill. Add chicken, grapes and almonds. Add the dressing and toss well. Serve mounded in a bowl or on platter surrounded by endive leaves, and romaine. Garnish with grapes, if desired.