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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This recipe came from an old friend, I tricked it up a bit. Ingredients:
1 cup chopped pecans |
1 package ramen noodles, uncooked and broken up into small pieces |
4 tablespoons butter |
1 bunch broccoli, chopped into very small florets |
3 heads romaine lettuce hearts, cut into small pieces |
6 green onions, sliced both white and green parts |
1 cup vegetable oil |
3/4 cup apple cider vinegar |
1/2 cup splenda sugar substitute (you are going to add to taste) |
3 -4 tablespoons soy sauce |
1 1/2 teaspoons garlic salt (i love lawry's) |
Directions:
1. Combine the dressing ingredients, shake and refridgerate. It should be very savoy with sweetness. If is too salty or vinegary, add more Splenda. Unfortunately, these measurements are approximate, as I cook without measuring!
2. For the salad, Melt the butter in a skillet, add ramen noodles and pecan pieces and continually stir until slightly brown. Cool on paper towel. In a large bowl, combine lettuce, broccoli and green onion. Toss with dressing
3. (use only as much as you like). Add pecan mixture and still well! Serve immediately.
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