recipe: Crunchy Romaine Salad

if you’re like me, summer + hot weather= no cooking. just like the broccoli slaw, you can prep all of this ahead of time and toss before serving, or just keep everything on hand to make yourself a little lunch.

Crush up a bag of ramen noodles (toss out the MSG seasoning packet) . Melt 1/2 a stick of butter in the skillet and saute the ramen with 1 cup of chopped walnuts until golden and toasty. Drain on paper towels. Take a photo of the ramen/walnut goodness in the early evening light and it will look blue like this:

Prep the other goodies that go in: Rough chop some broccoli florets (1 big head), halve about a 1/2 pint of grape tomatoes, thinly slice 4 or 5 scallions (white and green parts) and chop 1 head of romaine (or be like me and dump a bag of precut stuff into a big bowl)

Now make your dressing. In a jar combine 1/2 cup olive oil, 1/4 cup honey, 1/3 cup white or red wine vinegar and 1/4 tsp. each salt and pepper… then shake it up.

(I know seeing this picture made you think of Liz Lemon’s Made in USA jeans.)

Combine everything in a big bowl and toss with dressing to your taste.


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