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Easter Recipes, Soups & Salads

Crunchy Romaine Salad

This recipe is from my sweet friend Kris who once thought she
couldn’t cook. Not true. This salad goes really well with Chicken
Almondee. I added some mandarin oranges and modified the dressing a
little to go with the citrus theme.

Crunchy Summer Salad with Orange Poppy Seed Dressing

1 cup pecans, chopped
1 package Ramen noodles, uncooked, broken up (no flavor
packet)
4 Tbsp. butter

In a skillet on low heat, brown nuts and noodles in butter.
Stir constantly until the noodles are golden brown. Drain on paper
towel.

1 bunch broccoli, coarsely chopped
1 head romaine lettuce, or 2 heads romaine hearts, cut in thin
strips about 1 inch
4 green onions, green tops chopped
1 large can
mandarin oranges
1 pint fresh blueberries, rinsed and drained

Mix together in large bowl.

Hint: to make the broccoli
really green, run under very hot water for a couple of minutes in a
colander, then turn the water to really cold.
For crisp romaine, chop, then run cold water over it. Put a
paper towel in the bottom of a large bowl(this will catch any extra
water and keep the dressing from getting too dilluted when you toss the
salad. Remove the paper towel from under the lettuce before adding your
dressing ) and add the romaine. Put another wet paper towel on top of
the lettuce. Refrigerate until ready to serve.

Dressing:
2/3 cup vegetable oil
1/2 cup sugar
1/4 cup vinegar
1 tsp. salt
1/4 cup frozen orange juice concentrate
1 Tbsp. poppy seeds

Mix well. Refrigerate. When ready to serve, pour dressing over salad,
add nut mixture and toss.

By Cindy, June 22, 2013
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