1 cup pecans, chopped
1 package Ramen noodles, uncooked, broken up (no flavor
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
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
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.
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.