Romaine and Broccoli Salad
A crisp salad of romaine lettuce, broccoli florets, red onions, and walnuts, tossed with a vinegar and oil dressing and crunchy noodles
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
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.
*May substitute 2 packages of Ramen noodles (dry). Melt 5 tablespoons of butter in a skillet, crush the Ramen noodles coarsely, and saute until lightly golden brown. Remove and allow to drain on paper towels.
**May use a total of 1 cup sugar instead of 1/2 cup sugar and 1/2 cup maple syrup.
This recipe was submitted to Tammy's Recipes by Debbie.
I love this Romaine and Broccoli Salad! A reader named Debbie emailed me this recipe several years ago when I was on a quest to expand my salad repertoire. This salad is beautiful, crunchy, and delicious!
I really like the blend of maple-glazed walnuts and noodles in this salad, with the vinegar and oil dressing.