Crunchy Romaine Toss

I wanted a delicious salad that wasn't too sweet, and I didn't want to make Greek or Caesar salad. I found this one on allrecipes.com and changed it quite a bit.

It's definitely crowd-pleasing and kid-pleasing. Part of the draw is the crunch, so add the topping shortly before serving.

Crunchy Romaine Toss

1 small head Romaine lettuce, washed and chopped into bite-size pieces

1 cup broccoli florets, cut into fairly small pieces

4 green onions, sliced

1 package ramen noodles, seasoning packet discarded

1/4 cup sliced almonds or chopped pecans

1-2 T. butter

1/2 cup vegetable oil

1/4 cup cider vinegar

1/4 cup sugar

2 t. soy sauce

salt and pepper to taste

Crush ramen noodles. Melt butter in a pan over medium-low heat. Add almonds and noodles and stir around, toasting until golden brown. Remove from pan and set aside.

Put oil, vinegar, sugar, and soy sauce in a blender or jar with a tight-fitting lid and process or shake until combined. Taste and add salt and pepper as needed. If you aren't using the dressing right away, you'll need to shake it again.

Half an hour or so before serving, toss the broccoli with some dressing. When ready to serve, put lettuce into a bowl and add broccoli and green onion if using and half of noodle/almond mixture. Drizzle some dressing and toss. Top with remaining noodle mixture and serve.

Note: you'll probably have leftover dressing.