Crunchy Romaine Toss

Crunchy Romaine Toss

11 Reviews 1 Pic
  • Prep

    20 m
  • Cook

    5 m
  • Ready In

    45 m
Susan LeBlanc
Recipe by  Susan LeBlanc

“This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!”

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Ingredients

Adjust Servings

Original recipe yields 8 servings

Directions

  1. 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.
  2. Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
  3. 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.

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Reviews (11)

Rate This Recipe
brhodes_6
13

brhodes_6

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 the 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).

Christina
11

Christina

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 waste 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. :)

megameaghan1
7

megameaghan1

Make sure you break the ramen up really small or its hard to eat. The dressing is delicious, but makes a ton. I tossed the salad in 1/3 of the amount I made and put the rest on the side and no one used the extra.

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Nutrition

Amount Per Serving (8 total)

  • Calories
  • 557 cal
  • 28%
  • Fat
  • 43.3 g
  • 67%
  • Carbs
  • 41 g
  • 13%
  • Protein
  • 6.3 g
  • 13%
  • Cholesterol
  • 15 mg
  • 5%
  • Sodium
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

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Romaine and Mandarin Orange Salad with Poppy Seed Dressing

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Romaine Salad with Strawberries, Mangoes, and Barley