Crunchy Asian Salad
- Ready In:
- 20mins
- Ingredients:
- 11
- Serves:
-
6-8
ingredients
-
Salad
- 1 cup chopped pecans
- 1 package ramen noodles, uncooked and broken up into small pieces
- 4 tablespoons butter
- 1 bunch broccoli, chopped into very small florets
- 3 heads romaine lettuce hearts, cut into small pieces
- 6 green onions, sliced both white and green parts
-
Dressing
- 1 cup vegetable oil
- 3⁄4 cup apple cider vinegar
- 1⁄2 cup Splenda sugar substitute (you are going to add to taste)
- 3 -4 tablespoons soy sauce
- 1 1⁄2 teaspoons garlic salt (I love Lawry's)
directions
- Combine the dressing ingredients, shake and refridgerate. It should be very savoy with sweetness. If is too salty or vinegary, add more Splenda. Unfortunately, these measurements are approximate, as I cook without measuring!
- For the salad, Melt the butter in a skillet, add ramen noodles and pecan pieces and continually stir until slightly brown. Cool on paper towel. In a large bowl, combine lettuce, broccoli and green onion. Toss with dressing
- (use only as much as you like). Add pecan mixture and still well! Serve immediately.
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