Summer Salads and Memories

This past weekend our family travelled to Bozeman, MT to attend a memorial event honoring two lovely people -- Uncle Fred and Aunt Mae -- that passed away last October. Uncle Fred went peacefully in his sleep and Aunt Mae suffered a few months battle with her body tiring out.

A table was spread for the family and guests by gracious hosts and hostesses. My family was happy to see everyone and visit with relatives not seen too often due to time constraints and distance.

On the table was a salad I had not remembered loving for over 10 years. We had been gone from Montana that long and it slipped out of my mind until trying some this weekend. Here is the recipe:


JAPANESE CABBAGE NOODLE SALAD

1 med. cabbage, shredded (or buy mix)
1 green onion, sliced
2 pkgs. chicken flavor Ramen noodles, break up but DO NOT COOK
4 tsp. sesame seeds, toasted - keep separate
4 tbsp. sliced almonds, toasted - keep separate

Make dressing in a jar:
Combine:

1 tbsp. sesame oil
1/2 c. salad oil
4 tsp. sugar
6 tbsp. vinegar
1/4 tsp. salt
1 tsp. black pepper
Add seasonings from packets of noodles.

Assemble all ingredients when you are about to serve it. The noodles absorb the dressing and make a crunchy salad.

I like to add 2 cups cooked chicken pieces. Serves 8-10.

Then on the ride home, I was talking with my husband about the salad and forgetting it for so long when another memory popped into my head about a wonderful salad my Aunt Marie used to make for guests and even when we travelled to stop and have a picnic. Here is a version of her recipe I found online:

PIMENTO NOODLE SALAD

Ingredients:

1 package shell macaroni (cooked)
1 medium green pepper, chopped
1 small can pimento, chopped
1 medium onion, chopped
1 cup sweet pickles, chopped
1/2 cup celery, chopped
1/2 cup mayonnaise
1 tablespoon vinegar
1/4 cup sugar
Salt and pepper to taste

Optional: Add 1/2 cup frozen peas -- thawed, or 1 can of whole kernel drained corn
Optional: Add 1 can of drained tuna -- flaked , or 1/2 cup of cubed chicken pieces

Directions:

Mix all ingredients. Ready to eat, but I like to let it set for a few hours or overnight for better flavor.