This salad is so delicious. It was a huge hit in our home. It’s probably not the healthiest as it uses ramen noodles, but considering it serves 10 I’m not so concerned about it. It is an awesome dish to make for a summer gathering. I modified it somewhat in that I used 1/2 cup oil instead of 3/4 cup. I also roasted the slivered almonds in the oven @350 for about 8 minutes, but be sure to watch as they can go from golden to burnt very quickly. I also cooked the dry noodles up in a pan with 2 TBL of butter until golden, too. I used one of the chicken flavor packets that came with the ramen, but go by what tastes good to you.