♦ Save the seasoning packet in the noodles for another day. Crush the noodles.
♦ In a skillet, sauté noodles and walnuts in butter until they begin to turn golden.
♦ Watch it – butter goes from brown to burnt, quickly. Drain on a paper plate or paper towels.
♦ Set aside to cool. Can easily be made the day before and stored in an air tight container.
♦ Combine sugar, oil, vinegar and soy sauce in a bowl or shaker, whisk
or shake well to blend.
♦ In a large bowl, toss broccoli, romaine and onions. Just before serving, toss in berries, noodles and walnuts. Serve with dressing on the side, preferably in a container that can be
shaken every now and then.
~ So light and fresh, very pretty, and the perfect complement to what’s grillin’!
~ Toss in last night’s grilled chicken, diced or thinly sliced, for a cool summer supper-no one will know it’s leftovers!
~ Inspired by a recipe, Crunchy Romaine Salad, from Taste of Home.