Oriental Chicken Salad

2 cups chopped romaine lettuce topped with 1/4 cup shredded cabbage and 1/4 cup shredded carrots (or you can use 1/2 cup of bagged coleslaw mix), 1/4 cup sliced water chestnuts, 1/4 cup mandarin oranges, 1 Tbsp. sliced almonds, 3 oz. cooked chicken (I use the short cuts cooked chicken breast that is located near the lunch meat).
Top with chow mien noodles and *dressing.
**I also like to add some fresh spinach.

*Oriental Chicken Salad Dressing

1/4 cup mayo
4 Tbsp. Rice Wine Vinegar
2 Tbsp. Sugar
2 Tbsp. Sesame Seed Oil
1 Tsp. Dijon Mustard

Add all ingredients to a mason jar with a lid and shake until smooth and blended.

Sun-Drop Cake

1 box of lemon cake mix
1 small box of lemon instant pudding mix
3 eggs
3/4 cup vegetable or canola oil
1 1/2 cups Sun drop

Mix all ingredients for 2 minutes. Pour into a greased tube/bunt pan. Bake at 375 degrees for 40-45 minutes.


Glaze:

1 cup confectioners sugar
2 tbls. water
1 tsp. vanilla extract

Mix and pour over warm cake.

M'mmm M'mmm Good!