Put the ramen noodles in a bag and crush them with a rolling pin while melting butter in a large skillet over low/medium heat. Add the crushed noodles and silvered almonds to the skillet and saute, stirring occasionally (keep temperature at low/medium heat). Meanwhile, whisk together all the dressing ingredients in a small bowl. Place the shredded broccoli into bowl and toss with the noodles, almonds, and sunflower seeds. Pour dressing over salad and toss to coat. Garnish with chopped scallion.
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|Serving Size: 1 Serving (83g)|
|Recipe Makes: 10-12 Servin|
|Calories from Fat: 479 (93%)|
|Amt Per Serving||% DV|
|Total Fat 53.3g||71 %|
|Saturated Fat 16.8g||84 %|
|Monounsaturated Fat 25.1g|
|Polyunsanturated Fat 9.3g|
|Cholesterol 61.1mg||19 %|
|Sodium 167.1mg||6 %|
|Potassium 65.1mg||2 %|
|Total Carbohydrate 10.4g||3 %|
|Dietary Fiber 0.6g||2 %|
|Sugars, other 9.8g|
|Protein 1.3g||2 %|
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Calories per serving: 515
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