Wash romaine lettuce and cut into bite-size pieces.

Roll the lettuce in a clean, dry towel and refrigerate for several hours to make it super crisp.

Slice the green onions into thin rings.

Chop the broccoli, stems and flowers, into small pieces.

Break the ramen noodles up into small pieces, leaving them in the bag and crushing them with a kitchen mallet.

Remove and discard the flavor envelope from the ramen packet.

Melt butter in a large, deep skillet over medium heat.

Add the ramen noodles and walnuts to the melted butter.

Stir and cook until light brown, watching carefully to prevent burning.

Turn the mixture out onto a double thickness of paper towels and cool.

Place the romaine lettuce into a large bowl.

Add the broccoli, onions, ramen noodles, and walnuts to the bowl.

Toss the ingredients together.

Mix the dressing ingredients (vegetable oil, red wine vinegar, sugar, and soy sauce) together in a separate bowl.

Add the dressing to the salad, using your own taste as a guideline, as some people prefer wetter salads.

Serve immediately.