My Version:
Here's another salad recipe... you may have seen this one around. But this is my version... the tried-and-true-most-requested salad in my arsenal. And every single time I make it for social gatherings, people hunt me down for the recipe... seriously, no exaggeration!

Crunchy Romaine Toss

THE DRESSING
1/2 cup red wine vinegar
1 cup Canola oil
1 cup sugar
1 Tablespoon soy sauce
salt and fresh ground black pepper to taste

THE CRUNCHY
1 cup pecans, chopped in large chunks
1 1/2 cups La Choy Rice Noodles (in the blue can)
4 Tablespoons butter

THE SALAD
1 head of Romaine lettuce
1 bunch of fresh broccoli, chopped
4 green onions, chopped

In a glass jar with a lid, combine all dressing ingredients. Shake very well. Refrigerate.

Saute the pecans in 2 tablespoons butter (don't let them burn!); drain well and cool on a paper towel. Saute the rice noodles in two tablespoons butter for about 2 minutes; drain well and cool on a paper towel. After they cool, gently combine.

Cut the romaine lettuce leaves horizontally in skinny pieces. Cut off the broccoli tops and chop (discard the stems). Chop the green onions in small pieces. For serving appeal, layer the lettuce then the broccoli then the green onions then the CRUNCHY. Right before serving, shake the DRESSING very well, and pour 1 cup of it onto the SALAD (reserve the rest of the DRESSING -- I put it in a pretty bottle next to the SALAD and let people add more if they want), then toss it all together. Yum!