Crunchy Tossed Romain Salad

1/2 cup sugar
1/2 cup vegetable oil
1/4 cup cider vinegar
2 teaspoons soy sauce
salt and pepper to taste
1 (3 ounce) package ramen noodles, broken
2 tablespoons butter or margarine
1 1/2 cups chopped broccoli
1 small head romaine lettuce, torn
4 green onions, chopped
1/2 cup chopped walnuts (optional)

Directions
In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts.

Creamy Lime-Cilantro Ranch Dressing

1 pack (1oz) Hidden Valley Ranch Dressing Mix (or two T - the first time I made this it had too much ranch mix, IMO, so I use less, mix it up, and see how much more I need to add. This improves the flavor and makes it a less expensive recipe.)
1C mayo
1/2 C milk
1 lime
2 cloves garlic, roughly chopped (I usually add more than this, but as above, taste and add to avoid it getting too garlic-y)
1/2 C roughly chopped cilantro
1/4 C green salsa*
hot sauce

Place milk, mayo, and ranch mix in a blender. Juice the lime in there too, you should get about 2T juice. Toss in the garlic, cilantro and green salsa. Blend 'er up. Sample it and add hot sauce to taste. Make it several hours ahead of time to allow it to thicken.
Note about green salsa:
La Costena works well with this recipe
Recipe from Here