A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.
Ingredients
- white sugar: 1 cup
- canola oil: 0.75 cup
- red wine vinegar: 0.5 cup
- soy sauce: 1 Tbsp
- salt and ground black pepper: (to taste)
- ramen noodles: 1 pack (3 ounce pack)
- unsalted butter: 0.25 cup
- pecans: 1 cup (chopped)
- bunch broccoli: 1 piece (chopped)
- head romaine lettuce, torn into bite-size pieces: 1 piece
- green onions: 4 piece (chopped)
Metric Conversion
Stages of cooking
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Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
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Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
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Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.
