Crunchy Romaine Toss

¼ cup unsalted butter

1 (3 ounce) package uncooked ramen noodles, crushed

1 cup chopped walnuts

1 cup vegetable oil

1 cup white sugar

½ cup red wine vinegar

3 teaspoons soy sauce

salt and freshly ground black pepper to taste

2 heads romaine lettuce, chopped

1 bunch broccoli, coarsely chopped

4 green onions, chopped

Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.

Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.

Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.