Broccoli Ramen Salad

I love the toasted crunch of the noodles in this salad. I didn't have any cashews or almonds on hand and didn't feel like going to the store. So they are missing in my photos. It was still delicious but I do like the added nuts.

Broccoli Ramen Salad

3/4 cup extra virgin olive oil

1/3 cup white wine vinegar (or rice vinegar)

1/2 cup sugar

salt and pepper to taste

2 (3 ounce) package any flavored ramen noodles, break into pieces- throw away the salty flavor packet

1 large bunch fresh broccoli, diced in small pieces. I use stalks too- just cut off tough outer skin

2 carrots, grated or chopped into matchstick size

1-2 green onions, chopped

1 cup sunflower seed kernels

½ cup chopped cashews or slivered almonds

2 T butter

In a small bowl, whisk together oil, vinegar, sugar, salt and pepper.

In large bowl combine broccoli, carrots and green onions.  Pour dressing over salad. Mix well and cover. Do this at least 1 hour before serving. Refrigerate if not using after an hour or so.

In a skillet, melt 2 tablespoons of butter and lightly toast ramen noodles, seeds  and nuts. Add noodles, seeds and nuts to salad just before serving.

Leftovers are good but the noodles don't stay crisp. If I know all of the salad will not be eaten at one meal, I toast the nuts, noodles and seeds and keep them in a separate bowl. I add them to individual servings.