SUNFLOWER SALAD

Sunflower Salad

6 (3 ounce) packages ramen noodles
2 (2 1/4 ounce) packages slivered almonds
1 1/3 cups sunflower kernels
1/2 cup butter or margarine, melted
3 1/2 cups vegetable oil
2 cups vinegar
2 cups granulated sugar
1/2 cup soy sauce
2 teaspoons salt
10 pounds cabbage, shredded

Break noodles into small pieces (save seasoning envelopes for another use). Place noodles, almonds and sunflower kernels in a 15 x 10 x 1-inch baking pan. Drizzle with butter; mix well.

Bake at 350 degrees F for 8-10 minutes or until lightly browned, stirring several times; set aside.

Combine oil, vinegar, sugar, soy sauce and salt; toss with cabbage. Cover and refrigerate for at least 1 hour.

Stir in noodle mixture just before serving. Serve with a slotted spoon.

Yields 66 (3/4 cup) servings.