As the soup simmers I throw together Crunchy Romaine Toss," she notes. Ramen noodles, broccoli and nuts get a unique treatment in this salad from a sweet-tart dressing. "Guests always ask for the recipe," she says.
Featured In: 30 Fall Harvest Salads
- 1/2 cup sugar
- 1/2 cup vegetable oil
- 1/4 cup cider vinegar
- 2 teaspoons soy sauce
- Salt and pepper to taste
- 1 package (3 ounces) ramen noodles, broken
- 2 tablespoons butter
- 1-1/2 cups chopped broccoli
- 1 small bunch romaine, torn
- 4 green onions, chopped
- 1/2 cup chopped walnuts
- In a jar with a tight-fitting lid, combine the sugar, oil, vinegar, soy sauce, salt and pepper; shake well. Discard seasoning packet from noodles or save for another use. In a skillet, saute noodles in butter until golden. In a large bowl, combine noodles, broccoli, romaine and onions. Just before serving, toss with dressing and walnuts. Yield: 6-8 servings.
Originally published as Crunchy Romaine Toss in Quick Cooking November/December 2001, p17
Reviews for Crunchy Romaine Toss
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Reviewed Feb. 3, 2011
"I made this a while back and am making it again soon - it was delicious!!! I subbed red bell pepper for the broccoli due to personal preferences. Definitely a keeper!"
Reviewed Nov. 4, 2009