Asian Noodle Pecan Salad

by Kiersten Marek

This recipe evolved from a salad recipe sent to me by my sister-in-law Dorothy Warnick. The salad pictured here was made with Ramen Noodles, but when I made it a second time I decided to go with La Choy Chow Mein Noodles, which are lower in saturated fat, and have a crunchier texture. Raw sliced almonds are also a nice alternative to pecans.

Dressing

Combine in a large measuring cup:

• 1/3 cup red wine vinegar
• 2/3 cup extra virgin olive oil
• 1/2 cup sugar
• 2 to 3 tablespoons soy sauce
• 1/2 teaspoon freshly minced ginger root (optional)

Shake well and refrigerate.

Topping

• 1/2 to 1 cup La Choy Chow Mein Noodles or 1 package Ramen Noodles
• 1/2 cup chopped pecans
• 5 tablespoons butter

Melt the butter in a medium skillet and lightly toast pecans and noodles. Set aside to cool.

Salad

• 1 bunch broccoli flowerets, chopped into small pieces
• 6-10 green onions, chopped fine
• 1 to 1 1/2 cups radicchio, chopped into small bite-sized pieces
• 1 full head of romaine lettuce, chopped into small bite-sized pieces

Toss the salad and the topping together and keep refrigerated until ready to serve. Shake the dressing very well and apply to the salad right before serving.

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