Robertson’s Crunch Salad

It’s really kind of funny, whenever Jen Hatmaker shares a recipe,I am all over it!

And this salad, y’all it’s Aunt Cindy (as in the) Robertson’s Crunch Salad recipe!

Yep, those Robertson’s as in the Duck Dynasty ones! That alone got all the boys excited to try a new salad.

Jen (yes, I speak of her as if we are friends, which if you consider that I stalk her fb, instagram, etc… friends, then we are tight, even if only in my mind!

Anyhoo, back to the story, Jen shares how she and her family went to visit The Robertson Clan down in Louisanna and after church they go to a pot luck with the whole family food as far as the eye can see, and this salad, well it’s got all the required elements, in my opinion to be amazing!

AUNT CINDY’S CRUNCH SALAD got Jen’s attention & blew her away! She was compelled to seek out Aunt Cindy for her recipe! Lucky for you, I screen shot the recipe when Jen Hatmaker raved about it and today, I am sharing it with you!!

So, for years I had made a very similar Asian salad with cabbage and lettuce, that my old friends from Salon Millennia adored, but this is a little different with the addition of Tabasco, and oh, it is so good. You could always replace the tobasco for soy sauce if you want more of an Asian flair.

This will be a hit at your next pot luck or family meal!!

Aunt Cindy’s Crunch Salad

1 package romaine hearts, cut

1 head of broccoli, cut in bite size pieces (I blanch my broccoli in boiling water for 2 mins, trust me you will LOVE it so DO IT)

4 green onions, thinly sliced

Crunch Mix:

3 oz slivered almonds

4 oz sunflower seeds

3 oz ramen noodles, crushed you know the kind that starving college kids eat, ignored the msg riddled powder that comes with them

Mix all together and toast in butter, reserve for topping salad (right before serving)

Dressing: 

4T brown sugar

1 t salt

6T rice wine vinegar

2-3 drops Tabasco

1/2 c canola oil

Mix all ingredients together and top salad with dressing, then crunch mix, serve immediately.

*It is a VERY fine line with this salad, personally the dressing is better if you make it ahead and keep in fridge, then put all the compotents together wait about 15 mins and then serve. It is great!

*my opinion