Ramen Noodles: Their Not Just for College Students Anymore

My friend Ann Walker made this dish for a Penobscot Bay Ringers handbell celebration. When I first saw the salad I asked, "Are those ramen noodles?" Once I tasted the it I had to ask for the recipe...it was THAT good! I will admit I was a little embarrassed to be buying Ramen noodles again, I hadn't done that since college. As they were being scanned by the cashier I told her, "They are for a salad." I am certain she didn't believe me, but I felt better telling her anyway.

Ann Walker's Special Broccoli Salad

1 head of romaine lettuce

1 bunch broccoli, remove stems

5 green onions

2 T. butter or margarine

1 C. chopped pecans or walnuts

1 pkg. Ramen noodles, broken up (Do NOT use seasoning!)

Dressing:

1/2 C. olive oil

1/4 C. balsamic vinegar

1/4-1/2 C. sugar (I use 1/4 C.)

1 1/2 T. soy sauce

Melt butter in medium frying pan. Add nuts and broken up noodles. Heat on medium stirring constantly for 7-10 minutes or until brown. Drain on paper towel and cool. Wash and tear up lettuce. Cut up broccoli (no stems) and green onions. Place in large bowl. Sprinkle nuts and noodles on top. Mix ingredients for dressing and shake or whisk well. Pour dressing over salad just before serving. For a more festive looking salad add ½ -1 cup dried cranberries.