Romaine and Broccoli Salad

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A crisp salad of romaine lettuce, broccoli florets, red onions, and walnuts, tossed with a vinegar and oil dressing and crunchy noodles Yield: 

8 servings Ingredients: 

For the salad:

2 large heads of Romaine lettuce, washed, dried, and torn into bite-size pieces
5-6 cups of broccoli florets (bite-size), about 1 pound)
1/2 cup thinly sliced or diced red onion
2 cups thinly sliced or shredded red cabbage, optional
2 cups of maple-glazed walnuts (or other walnuts of your choice, toasted)
~4 cups chow mein noodles*

For the dressing:

1 cup oil (vegetable or light olive)
1/2 cup sugar
1/2 cup pure maple syrup**
1/2 cup red wine vinegar
2 tablespoons soy sauce Instructions: 

1. Make dressing by combining all dressing ingredients in a jar with a tight-fitting lid. Shake well. Let stand for 30 minutes or so, shaking occasionally, until sugar is dissolved.

2. In a large bowl, combine the romaine lettuce, broccoli florets, onion, and cabbage (if using). Toss together with a cup of the dressing. Add half of the nuts and half of the noodles, and toss, adding a little more dressing if needed. Sprinkle remaining nuts and noodles on top and serve immediately, with any leftover dressing on the side.

Romaine and Broccoli Salad
Romaine and Broccoli Salad

This recipe is from Tammy’s Recipes.

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