Buxmont Salad With Chopped Pecans And Ramen Noodles Food

RAMEN NOODLE SALAD

Steps:

• To make the dressing: Combine the oil, vinegar, sugar, and soy sauce in a jar and shake until the sugar has dissolved.
• Melt the butter in a large skillet over medium heat. While the butter is melting, crush the ramen noodles while still inside the package. Remove the seasoning packet and throw away (or set aside for later use). Add the noodles, almonds, and sesame seeds to the melted butter in the skillet.
• Saute while stirring frequently, until the noodle mixture is golden brown. Remove to a plate and let cool.
• Shred the cabbage and combine the cabbage and onions in a large mixing bowl. Add the noodle mixture. Pour the dressing over the salad and toss well to combine. Serve immediately.

CRUNCHY ROMAINE SALAD

Steps:

• Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
• Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
• Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

RAMEN NOODLE SALAD

Steps:

• Remove seasoning packet from the noodles and break the noodles into pieces.
• Melt butter in a large skillet over medium-high heat. Add noodles and pecans and cook till light brown.
• Drain noodle misture on paper towels.
• Whisk together in a small bowl: 1/2 cup vegetable oil,1/4 cup sugar,1/4 cup vinegar,1 tablespoon soy sauce,1/2 tsp salt,1/4 tsp black pepper.
• Toss together noodles, broccoli, green onions, and 1/4 cup of the dressing.
• Serve salad with remaining dressing.