How wonderful to test a recipe that doesn't call for 1) butter, 2) sugar, or 3) "yellow" cheese. I was craving something green and fresh and light for dinner, and remembered the one, single, solitary salad recipe in my mother's collection: Crunchy Romaine Toss. I say this is the only salad, but there are others...of the jello variety, of course. The staple of the church potluck—brightly colored jello molds with fruit and nuts and God knows what else suspended in the gelatin. Um, no. Not tonight.
Instead, I stopped by the store on the way home to pick up some crisp Romaine lettuce and a head of fresh broccoli, both organic and verdant like a breath of fresh air. My arteries were calling out for something healthier tonight and this salad was the perfect retreat. I modified it slightly. For instance, I'm not a huge walnut fan, so I used sliced almonds. The recipe actually called for the walnuts and uncooked, broken ramen noodles to be sauteed in—what else—butter, before tossing them into the salad. But like I said, this was going to be a butter-free night, so I improvised.
Green, crunchy, sweet and tangy, refreshing. Take a break from the fat. Enjoy.
1 head of Romaine lettuce, torn or chopped
1 bunch of broccoli
1 cup walnuts, chopped (I used sliced almonds)
4 green onions, sliced
1 pkg won ton strips
Combine above ingredients and toss with Sweet and Sour Dressing:
1 cup vegetable oil
1 cup sugar
1/2 cup white wine vinegar
3 tsp soy sauce
salt and pepper to taste