Red Leaf Salad

• 1 bunch red leaf lettuce
• 2 green onions, sliced
• broccoli (just the tips in bite size pieces)
• 1 (3 ounce) package ramen noodles (just the noodles)
• 1 cup chopped pecans
• Dressing
• 1 cup sugar
• 1 cup oil
• 1/2 cup red wine vinegar
• 3 teaspoons soy sauce
• salt and pepper, to taste

1. There will be more than enough dressing and pecans if you use 2 bundles of red lettuce.
2. You can adjust accordingly.
3. Crumble noodles and cover noodles and pecans with 3-4 T butter.
4. Toast in oven until brown.
5. (They can burn easily so keep an eye on them).
6. Mix all together right before serving.
7. The pecans and noodles can get soft if they are left in for an extended amount of time.
8. Also, the dressing doesn't need to be refrigerated.
9. It will start to solidify if it is chilled.
10. Option- Last time I made it I added crumbled bleu cheese and it was wonderful in it.

red leaf, green onions, broccoli, ramen noodles, pecans, dressing, sugar, oil, red wine vinegar, soy sauce, salt

Taken from www.food.com/recipe/red-leaf-salad-101660 (may not work)