Southern Style Asian Broccoli Salad

Every time I bring this salad to a picnic or party I don't bring home any leftovers!

Salad
1 pound broccoli florets (Cut into Bite sized Pieces)
4 chopped green onions
2 Large stalks of celery, chopped

Crunchy Topping
1 package ramen noodles (break the noodle into small pieces and throw away the flavor pack)
1 C chopped pecans (this makes it southern)
1/4 C butter

Dressing
1/2 C vegetable oil
1/4 C cider vinegar
1/4 C sugar
1/2 t salt
1/4 t pepper
1 T soy sauce.

Bring a large pot of water to boil. When the water is briskly boilng throw in the broccoli. Turn off the heat and cover with a lid.  After about 2 minutes, drain the broccoli in a collander while rinsing with cold water.
This just barely cooks the broccoli and it ends up slightly tender but still very fresh.  Add the other vegetables then set aside in the refrigerator.

Melt the butter in a large frying pan.  Add the package of ramen to the butter.  Keep the heat on medium and keep stirring to prevent burning.  When the noodles are a nice golden brown remove from heat and let drain on a paper towel.  Next, put the pecans in the same pan and cook these until golden brown and crunchy.  Remove from heat and put on the same paper towel as the ramen noodles.  Allow this to cool completely before you add it to the salad.

Whisk the dressing ingredients together.

Do not assemble this until you are ready to eat.

To assemble, pour the dressing on the vegetables.  Toss in the crunchy topping.  That is it!