Broccoli, Walnut and Blue Cheese Salad
VINAIGRETTE
1 cup vegetable oil
½ to 1 cup sugar
½ cup red wine vinegar
3 T soy sauce
Salt and pepper to taste

SALAD
1 (6 ounce package chow mein noodles - I use the wide ones)
1 cup chopped walnuts
¼ cup butter, melted
2 cups chopped broccoli
1 head romaine, torn into bite-size pieces
4 green onions, chopped
1 package sliced mushrooms
½ to ¾ cup crumbled blue cheese

For the vinaigrette, combine the oil, sugar, vinegar, soy sauce, salt and pepper in a jar with a tight-fitting lid. Cover the jar and shake well. (The vinaigrette may be made ahead of time to let the flavors blend more, but it is not necessary.)

For the salad, place the chow mein noodles and walnuts in a baking dish. Pour the butter over the top and toss to coat well. Bake at 325 degrees for 25 minutes or until roasted. Watch carefully to prevent burning. Mix the broccoli, romaine, green onions, mushrooms, cheese, roasted noodles and walnuts in an large salad bowl. Add the desired amount of vinaigrette and toss to coat.

Serves 4 to 6