Crunchy Tossed Salad


Super easy, delicious, and it goes well with any main dish but especially any Asian-inspired dish.  I served it with my Kalbi and rice.

Crunchy Tossed Salad

1/2 cup sugar
1/2 cup canola oil
1/4 apple cider vinegar
2 tsps soy sauce (I only use low-sodium)
salt and pepper to taste

1 (3 ounce) pkg ramen noodles (save seasoning packet for another use or toss), break noodles up
2 tbsps butter
1 1/2 small broccoli florets
1 small head romaine, torn, or 1 bag of mixed salad greens
4 green onions, sliced thin and include some green
1/2 cup chopped walnuts, toasted if you prefer

Combine the dressing ingredients and mix until well combined. Set aside. This can be made earlier in the day and refrigerated until it is time to dress the salad.

In a small skillet, melt the butter and saute the broken ramen noodles until golden brown. Drain on a paper towel if desired.

In a large salad bowl, mix the broccoli, lettuce, green onions, walnuts, and ramen noodles. Just before serving, dress the salad with the dressing.

Makes 6 servings.

Happy Cooking!

2 thoughts on “Crunchy Tossed Salad

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