Crunchy Romaine Salad

Enjoy! ~Ang

2 (3 oz) pkg. ramen noodle soup mix

½ c butter

2 c chopped walnuts and/or pecans

1 c extra-virgin olive oil

½ c honey

2/3 c red wine vinegar

½ tsp. salt

½ tsp. pepper

1 lb fresh broccoli florets coarsely chopped

2 bags of a romaine lettuce blend

Remove flavor packs from soup mix and toss out. Break noodles into tiny pieces. Melt butter
on a cookie sheet in a 350° oven. Add noodles and chopped nuts. Bake the noodles and nuts
for 10 minutes or until lightly browned stirring after 5 minutes. Cool. Whisk together olive
oil, honey and vinegar. Place romaine in a large bowl. Add broccoli, nut mixture and olive oil
mixture. Toss with salt and pepper. Enjoy! (If taking to share, assemble romaine, broccoli,
salt and pepper in a bowl. Place olive oil mixture in a shaker container to take with you. Put
cooled nut mixture in a Ziploc bag). Serves 8-10

** Mix just before eating so that it does not get soggy!!