- 1 (3 ounce) package ramen noodles
- 1 cup chopped walnuts
- 1/4 cup butter or margarine
- 6 cups torn romaine
- 4 cups broccoli florets
- 1 pint cherry tomatoes, halved
- 4 green onions, sliced
- DRESSING:
- 1/2 cup vegetable oil
- 1/4 cup sugar
- 3 tablespoons red wine vinegar or cider vinegar
- 4 1/2 teaspoons soy sauce
- salt and pepper to taste
- Break noodles into small pieces (save seasoning envelope for another use). In a skillet over medium heat, saute noodles and walnuts in butter for 5-6 minutes or until lightly browned. Cool.
- In a large salad bowl, combine the romaine, broccoli, tomatoes and onions. Place dressing ingredients in a blender or food processor; cover and process until sugar is dissolved. Add dressing and noodle mixture to salad; toss to coat. Serve with a slotted spoon.