Crunchy Romaine Salad

1 cup white sugar

¾ cup canola oil

½ cup red wine vinegar

1 tablespoon soy sauce

salt and ground black pepper, to taste

1 (3 ounce) package ramen noodles

¼ cup unsalted butter

1 cup chopped pecans

1 bunch broccoli, coarsely chopped

1 head romaine lettuce, torn into bite-size pieces

4 green onions, chopped

Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.

Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.

Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.