By Allison Askins
Knight Ridder Newspapers
(KRT)
10 to 12 servings
For dressing:
1 cup sugar
¾ cup canola oil
½ cup red-wine vinegar
1 tablespoon soy sauce, or to taste
Salt and pepper, to taste
For salad:
1 (3-ounce) package ramen noodles
1 cup chopped pecans
¼ cup unsalted butter
1 bunch broccoli, coarsely chopped
1 head romaine, torn into bite-size pieces
4 green onions, chopped
For dressing, combine sugar, canola oil, wine vinegar, soy sauce, salt and pepper in a jar with tight-fitting lid. Shake until blended.
For salad, break ramen noodles into small pieces, discarding flavor packet.
Brown noodles and pecans in butter in a skillet. Drain on paper towels. Let stand until cool.
Combine noodles, pecans, broccoli, romaine and green onions in a salad bowl and mix gently.
Add 1 cup or more of dressing, tossing to coat.
From "Down by the Water: A Collection of Recipes From the Junior League of Columbia," 1997
NUTRITIONAL INFORMATION PER SERVING: Calories, 317.3; protein, 3 grams; carbohydrates, 24.2 grams; total fat, 24.4 grams; cholesterol, 10.9 milligrams; saturated fat, 4 grams; dietary fiber, 2.2 grams; sodium, 185.2 milligrams; sugar, 18.3 grams; vitamin A, 252.1 retinol equivalents; vitamin C, 18.4 milligrams; calcium, 30.1 milligrams; iron, 1.4 milligrams; alcohol, 0 grams
© 2003, The State (Columbia, S.C.).
Distributed by Knight Ridder/Tribune Information Services.
