I thought about making this for a long time, but kept hesitating. I was curious about toasting the raw ramen noodles, but the idea made me nervous (and intrigued at the same time). I imagined they would taste stale. Plus I hear ramen noodles and start having college flashbacks (which isn't all together bad, but can be a little freaky).
I must have been feeling bold, because I dove right in and made this for company. Lucky for me it was a big hit! The dressing is wonderfully sweet and salty. There's a nice pungent touch from the scallions. And it's loaded with crunch from the broccoli, walnuts and noodles - which did not taste stale, but more like those those crunchy chow mein noodles you buy in a can (which some people think are low class, but they can suck it, because I love those). This was the kind of salad that I think would be a real crowd pleaser. I would totally bring it to a pot luck (no matter what, it's bound to be better than the jello mold jigging in the corner).
CRUNCHY ROMAINE TOSS
Yield: 6 servings
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and freshly ground black pepper to taste
1 (3 oz.) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 scallions, chopped
1/2 cup chopped roasted walnuts
1. In a jar with a tight-fitting lid, combine all the dressing ingredients; shake well.
2. Discard seasoning packet from noodles (or save for another use). In a skillet, saute noodles in butter until golden.
3. In a large bowl, combine noodles, broccoli, romaine, scallions and walnuts. Toss with dressing and serve immediately.
from allrecipes.com (submitted by Bissy Crosby)
|dressing ingredients (adding soy sauce)|
|ramen noodles |
They're not hard to break up, just use your hands.
|toasting the broken ramen noodles|
I'm not a big fan of raw broccoli, so I chopped mine into very
small florets. And I didn't mind the texture at all. In fact, I liked it.
|everything but the dressing|
I used green leaf lettuce, but I kept the recipe as is
(I like the name Crunchy Romaine Toss - it works).
|adding the dressing|