- 1 cup white sugar
- 3/4 cup canola oil
- 1/2 cup red wine vinegar
- 1 tablespoon soy sauce
- salt and ground black pepper, to taste
- 1 (3 ounce) package ramen noodles
- 1/4 cup unsalted butter
- 1 cup chopped pecans
- 1 bunch broccoli, coarsely chopped
- 1 head romaine lettuce, torn into bite-size pieces
- 4 green onions, chopped
- 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.
- 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.
- 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.
04/28/2018
recipepes.com
Crunchy Romaine Salad, recipe
PT15M
PT1H
5
455 calories
Scrambled Eggs in a Mug
