Recipes

[lavendersage]

Broccoli- Ramen Salad


3/4 cup extra virgin olive oil
1/3 cup red or white wine vinegar (or rice vinegar)
1/2 cup sugar
2 (3 ounce) package chicken or beef flavored ramen noodles, crushed, reserve 1 seasoning package
1 large head fresh broccoli, diced I use stalks too..just cut off tough outer skin
2 carrots, grated
2-4 green onions, chopped
1 cup sunflower seed kernels
½ cup chopped cashews or almonds
2 T butter



In a small bowl, whisk together oil, vinegar, sugar and the seasoning packet from one of the ramen noodles. (I don’t use the whole package or you can leave it out entirely.)
In large bowl, combine broccoli, carrots and green onions. Pour dressing over salad. Mix well. Refrigerate for at least 1 hour before serving.
In a skillet, melt about 2 tablespoons of butter and lightly toast ramen noodles seeds and nuts. Add to salad just before serving.

Leftovers are still good- the noodles just aren’t crisp. I have left some noodles out to keep them crisp and to add to leftovers but I even like them when they are soggy.