Crunchy Strawberry, Ramen and Pecan Salad Recipe

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Crunchy Strawberry, Ramen and Pecan Salad

Name: Heather Jones
Base: Portsmouth
Recipe: Romaine Lettuce x 2 Ramen noodles x 2 pkgs - just noodles ( put in Ziploc bag and crush) Pecans x 2 cups Strawberries- 1 container washed- stem off and sliced Butter - 6 tbs Sautee pecans and crushed ramen noodles in butter, giving them a nice toast, then set aside to cool. Chop lettuce into bite size pieces and mix strawberries with lettuce in a large bowl. Once toasted pecans and noodles are cooled, toss them in with the greens and strawberries. Dressing:. Put the following in a mason jar with lid- 3/4 cup oil, 1/4 cup red wine vinegar, 1/4 cup teriyaki sauce, 1/4 cup soy sauce, 1/2 cup sugar, 3 tbs Worcestershire sauce, 1 tsp pepper Shake vigorously in jar with lid tightly closed. Put a nice portion of mixed greens into salad bowls. Shake dressing in jar and place spoon in dressing for everyone to use. Serve, allowing each to lightly mix dressing and put on individual salads. Light, tasty and the best salad for any quick lunch or dinner. Imp::: Can keep toasted pecans and noodles in Ziploc bag in refrigerator until ready to use on salad. This makes for quick easy salad prep. Also, keep dressing in jar in the refrigerator and just shake/mix before using.