Crunchy Broccoli Salad and Homemade Sweet and Sour Dressing
- Preparing Time: 15 minutes
- Total Time: 15 minutes
- Served Person: 0
- 1 cup sugar
- 1 cup chopped pecans
- 1 teaspoon soy sauce
- 1 cup oil
- 1 stick of butter
- 1 head of romaine lettuce or green leaf lettuce
- 1 large bunch of broccoli (crowns only)
- 1 package ramen noodles crumbled up into small pieces
- chopped green onions (optional - i skip 'em becaus
- 1/2 up red wine vinegar
- Carbohydrate 75.1768000127711 g
- Cholesterol 485.9 mg
- Fat 1140.45890254962 g
- Fiber 13.7640005057101 g
- Protein 21.9213000084495 g
- Saturated Fat 241.205940327232 g
- Serving Size 1 1 recipe (1512g)
- Sodium 58104.320160413 mg
- Sugar 61.412799507061 g
- Trans Fat 58.4477601222835 g
- Calories 10418 calories
For the salad, finely tear the lettuce and chop the broccoli. Toss together, cover, and refrigerate until ready to serve.For the crunchy toppings, start by melting the butter in a skillet. When the butter is hot (careful not to scorch it!), add the pecans and broken noodles; cook until brown and crispy. Drain on a paper towel and store in a Ziploc (with paper towel) until ready to serve.For dressing, heat vinegar in the microwave until boiling (1-2 minutes). Add the sugar, then shake or stir vigorously until dissolved. Add soy sauce and oil and shake again. Refrigerate until ready to serve.Immediately before serving, toss the salad and toppings together. Shake dressing until mixed well and pour over the other ingredients, lightly tossing it until it's all coated!This salad can be prepared ahead of time and mixed up at the last minute.
