Crunchy Asian Salad

• 1 cup chopped pecans
• 1 package ramen noodles, uncooked and broken up into small pieces
• 4 tablespoons butter
• 1 bunch broccoli, chopped into very small florets
• 3 heads romaine lettuce hearts, cut into small pieces
• 6 green onions, sliced both white and green parts
• 1 cup vegetable oil
• 34 cup apple cider vinegar
• 12 cup Splenda sugar substitute (you are going to add to taste)
• 3 -4 tablespoons soy sauce
• 1 12 teaspoons garlic salt (I love Lawry's)

1. Combine the dressing ingredients, shake and refridgerate.
2. It should be very savoy with sweetness.
3. If is too salty or vinegary, add more Splenda.
4. Unfortunately, these measurements are approximate, as I cook without measuring!
5. For the salad, Melt the butter in a skillet, add ramen noodles and pecan pieces and continually stir until slightly brown.
6. Cool on paper towel.
7. In a large bowl, combine lettuce, broccoli and green onion.
8. Toss with dressing
9. (use only as much as you like).
10. Add pecan mixture and still well!
11. Serve immediately.

pecans, ramen noodles, butter, broccoli, hearts, green onions, vegetable oil, apple cider vinegar, splenda sugar substitute, garlic salt

Taken from www.food.com/recipe/crunchy-asian-salad-350907 (may not work)