This recipe is an oldie but goody!  It’s usually made as a coleslaw (for every church event in Arkansas, I think), but a local restaurant makes it with lettuce and it’s much fresher tasting.  They call it a Birdseed Salad because it has sunflower seeds in it (or maybe because it’s “bird food”), but I’ve always called it Crunchy Coleslaw.  And it’s @critidefan’s favorite food.  Maybe if I post a picture, she’ll come visit me…

1 head of cabbage, shredded or romaine lettuce
1/2 cup of vegetable oil
1/2 cup chopped green onions
1/4 c. sunflower seeds
1/4 c. sliced almonds
1/3 cup cider vinegar
2 1/2 tablespoons sugar
1 pkg of Ramen noodles

Mix together the oil, vinegar, sugar, and Ramen noodle flavor packet. Toast almonds and broken up Ramen noodles in oven until lightly brown, about 5 minutes; cool and set aside. In salad bowl combine cabbage/lettuce, green onions, sunflower seeds, crushed ramen noodles, and almonds. Add dressing; stir and serve immediately.