GREENS:

Wash and then cut up 1-2 heads of Romaine lettuce into a large bowl. Toss in 1/2 of the package of broccoli slaw. Use more or less of the greens as you prefer.

DRY INGREDIENTS:

Saute the crushed ramen noodles, sunflower seeds, and the almonds together in the butter/ oil for 5 minutes (or until they are turning golden brown). I have found that the almonds like to burn if not watched closely. Set aside in a bowl to cool after sauteing.

DRESSING:

Mix the oil, balsamic vinegar, sugar, and dry mustard, together in a shakeable container (I use a Mason jar with a lid). Shake well until all contents are mixed. The sugar will NOT dissolve, and its granular nature adds flavor/ texture to the salad. Occasionally, I microwave the mixture a bit to get the sugar more dissolved.

Two ways to serve this salad (changes its flavor slightly):

1. Individuals are served bowls of greens with a bit of the sauteed, dry ingredients sprinkled on top. Dressing is poured over that.

OR

2. (My Fav) The greens, sauteed ingredients, and a moderate amount of the dressing, are mixed together in a large bowl. The salad is then refrigerated (or even brought to room temperature) for 30 min - 1 hour to let the flavors meld together. Individual bowls are then served from the mixture.