Crunchy Romaine Toss

Crunchy Romaine Toss

11
Susan LeBlanc 0

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

Ingredients

45 m {{adjustedServings}} servings 557 cals
Serving size has been adjusted!

Original recipe yields 8 servings

Adjust

Nutrition

Amount per serving ({{servings}} total)

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

Based on a 2,000 calorie diet

On Sale

What's on sale near you.

Directions

  • Prep

  • Cook

  • Ready In

  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.
  • profile image
{{ reviewLastUpdatedDate | date: 'MM/dd/yyyy' }}

Your rating

{{ratingWords}}
Cancel
Submit

Reviews

11
  1. 15 Ratings

  2.  
  3.  
  4.  
  5.  
  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 ...

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 wan...

I make this salad once a week, and it's a hit with all my guests! I substitute balsamic vinegar for the red wine vinegar, and have found that 1/2 cup oil, 1/2 cup sugar, 1/4 cup balsamic vinegar...