It feels like it has been too long since I’ve posted. I have begun (but not completed) several posts, including the anticipation I was feeling when my garden started to show signs of life. Then the glory of its full bloom, which has now faded. A visit from Ashley & Kennedy. A visit TO Ashley & Kennedy. And I still have pictures and comments from Bali to share.

But today you get a recipe. Why? Because it’s just as quick and easy to post about as it is to prepare. I’ve taken it to two different gatherings in the past 30 days and it was so well received that I decided to share it with all of you. But I’m not going to make it for all of you…

Crunchy Romaine Salad
Serves 10 – 12

Absolutely delicious salad – easy to prepare, but sure to be a hit where ever you serve it.

I took this photo right before devouring it for lunch

Ingredients:

Sweet & Sour Dressing

1 Cup Sugar
3/4 Cup Canola Oil
1/2 Cup Red Wine Vinegar
1 tbsp Soy Sauce (or to taste – I use more)
Salt & Pepper to taste

Combine dressing ingredients in a jar with a tight-fitting lid and shake until blended.

Salad
1 3oz package Ramen noodles
1 cup chopped pecans
1/4 cup (1/2 stick) unsalted butter
1 large bunch broccoli, coarsely chopped
1 head romaine, washed, drained & torn into bite size pieces
4 green onions, chopped (I use more)

Directions:
Break the noodles into small pieces, discarding the flavor packet. I use a food processor with just a few chops to break them up. Brown the the noodles and pecans in the butter in a skillet. Drain on paper towels and let stand until cool. When cool, combine noodles & pecans with the broccoli, romaine and green onions in a salad bowl and mix gently. Right before serving, add 1 cup or more of the dressing, tossing to coat.

Number Of Servings:10 – 12 when served as a side. 4 – 6 when served as main course.

Preparation Time:15 – 20 minutes plus cooling time for noodles/pecans

Bon Appetit!