1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
1/8 teaspoon salt
1/8 teaspoon pepper
1 (3 ounce) package ramen noodles, broken
1 small onion
2 tablespoons butter
1 1/2 cups chopped broccoli
1 small head romaine lettuce
1/2 cup chopped walnuts
How To make Tasty And Crunchy Romaine Toss Recipe at Home?
1. In a jar with a tight-fitting lid, combine the sugar, oil,
vinegar, soy sauce, salt, and pepper. Shake well.
2. Break the ramen noodles into pieces. Discard seasoning
packet from noodles or save for another use. In a small
sauté pan, heat the butter on medium heat until melted and
sauté noodles in butter until golden.
3. Remove the skin from the onion. Scrub the onion with a
vegetable brush while holding under cold running water.
Slice the onion on your produce cutting board.
4. Separate and hold the individual broccoli florets and
romaine lettuce leaves under cold running water while
rubbing with tip of fingers. Once clean, dry broccoli
and romaine leaves using a clean paper towel. Chop
broccoli on your produce cutting board. Tear the
romaine leaves into bite size pieces.
5. In a large bowl, combine noodles, broccoli, romaine lettuce,
and onions. Just before serving, toss with dressing and
Additional Food Safety Notes Related To This Recipe
• When buying broccoli in the grocery store, be sure that it
has firm, closed, and dark-green florets. Avoid those that
have yellowing green-colored florets. The romaine lettuce
should have fresh green leaves with no wilted or bruised
• When storing in the refrigerator, place fresh produce on
separate shelves or in produce bins away from raw meats,
poultry, and seafood. (And don’t forget to check the
thermometer to make sure your refrigerator is cold enough)
• Be sure to clean and sanitize the sink before you wash your
produce. Use a clean small brush to scrub around and in the
drain to get rid of dirt and grime.
• Clean and sanitize the cutting board before and after each
use. It is a good idea to have two separate cutting boards in
the kitchen. One should be used for raw meats, poultry, and
seafood while the other should be used for fresh produce
• Fresh produce should not be out of the refrigerator
for longer than 2 hours.
• Put any leftovers into the refrigerator within 1 hour
• When storing leftovers, divide into small portions and place
into clean airtight storage containers. Do not forget to label
the containers with the name and the date.