Crunchy Romaine Toss (Barb Crockett)
by Karen Mussoline

URL Source:
Source: Barbara Crockett
Course: Salads
Cuisine: Asian
Food Group: Vegetable
Serves: 6


1/4 cup(s) unsalted butter, melted
3 ounce package uncooked ramen noodles, crushed
1 cup(s) chopped walnuts
1 cup(s) vegetable oil
1 cup(s) white sugar
1/2 cup(s) red wine vinegar
3 teaspoon(s) soy sauce
salt and pepper to taste
2 heads romaine lettuce, chopped
1 bunch(s) broccoli, coarsely chopped
4 green onions, chopped
  1. Melt butter in a large skillet over medium heat. 

  2. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes.

  3. Transfer mixture to a plate lined with paper towels and set aside until cooled.

  4. Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.

  5. Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.