Crunchy Broccoli Romaine Salad
1 package(s) (3 ounce) RAMEN NOODLES
1/2 cup(s) SUNFLOWER SEEDS; Salted.
2 tablespoon(s) BUTTER
1 bunch (small) BROCCOLI; Cut Into Bite Size Pieces.
1 head ROMAINE LETTUCE
1/2 cup(s) GREEN ONIONS; Chopped.
3/4 cup(s) SUGAR
2/3 cup(s) OIL
2/3 cup(s) RED WINE VINEGAR
1 tablespoon(s) SOY SAUCE
In jar or container with a tight fitting lid; combine the sugar, oil, vinegar and soy sauce.
Shake dressing until well blended.
Washed and dry lettuce.
Tear lettuce into bite size pieces.
Place lettuce in a bowl.
Add broccoli and green onions to lettuce and set aside.
Break the ramen noodles into small pieces.
You will not use the seasoning packet.
In a skillet, melt butter and brown the ramen noodles adding the sunflower seeds during the last few minutes, just as the noodles start to turn color.
Continue browning noodles until they are lightly browned and the sunflower seeds are toasted.
Remove noodle mixture from pan on to a paper towel to cool.
Combine the cooled noodle mixture with the salad; toss well.
Add desired amount of the dressing to the salad in the bowl or drizzle dressing over each individual salad.