Broccoli Crunch Salad is packed full of crunchy broccoli, crispy bacon, toasted pecans and ramen noodles. Covered it a light, flavorful dressing it is a delicious way to get more green in your diet.
2packages of Ramen noodlescrushed. Throw away the seasoning packet
4Tbspmelted butter
1cuppecanschopped
Dressing
1/2cupcanola oil
1/4cupred wine vinegar
1/2cupsugar
3/4Tbspsoy sauce
Instructions
Mix butter, nuts and crushed noodles together. Spread on a cookie sheet and bake until lightly brown at 350 degrees for 15-20 minutes. Stir several times for even browning. Set aside to cool.
Mix together chopped broccoli, onions, bacon and noodle/nut mixture.
Mix together the dressing ingredients. Mix well to dissolve sugar.
Toss with dressing right before serving.
Notes
With the dressing on it, it will last 1-2 days in the refrigerator. Without the dressing it will last 3-4 days. Keep in an airtight container and refrigerated.Be sure and use the floret and the stem of the broccoli, just peel the stem first.