Crunchy Romaine Toss11 Reviews
- Prep: 20 min
- Cook: 5 min
- Ready In: 45 min
“This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!” - by Susan LeBlanc
Original recipe yields 8 servings
- Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
- Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
- Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.
Amount Per Serving (8 total)
- 557 cal
- 43.3 g
- 41 g
Based on a 2,000 calorie diet
Reviews (11)Rate This Recipe
"This is a delicious salad but for a more healthy take, cut out the butter and frying altogether. You don't need to toast the ramen noodles (I use Ichiban) because they are already crunchy. To get th..." See moree nutty flavour from the walnuts, I simply chop then place in the oven at 200 degrees for about five minutes or until toasted (keep an eye on them)."
"DELICIOUS! I halved the recipe, but when I went to make the ramen/nut topping, I accidentally forgot to 1/2 that, lol, so I just used the whole thing in there (it was sooo good that I didn't want to w..." See moreaste it!). Oh, and I never buy unsalted butter, so I used regular salted butter. I made the dressing earlier in the day in a jar and just shook it randomly to make sure the sugar was dissolved, which worked out well and allowed the flavors to blend. Seriously, I could've drank the dressing, that's how good it was! This salad was just all around good...like you couldn't stop eating it good. I will def be making this one a lot~YUM! Thanks for sharing. :)"
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