Description
A delightful and crunchy salad combining toasted walnuts and ramen noodles with fresh romaine lettuce and broccoli, tossed in a sweet and tangy homemade dressing made from red wine vinegar, sugar, soy sauce, and vegetable oil.
Ingredients
Scale
Salad
- 1 cup walnuts
- 1 (3-oz) package ramen noodles, uncooked and broken up (discard flavor packet)
- 4 Tbsp butter
- 1 bunch broccoli, coarsely chopped
- 1 head romaine lettuce, washed and chopped
Dressing
- ½ cup vegetable oil
- ½ cup sugar
- ¼ cup red wine vinegar
- 1½ tsp soy sauce
- salt and pepper, to taste
Instructions
- Toast Nuts and Noodles: In a small skillet, melt the butter over medium-low heat. Add the broken ramen noodles and walnuts. Cook them, stirring frequently, until they turn golden brown and fragrant. Remove from heat and let cool on a paper towel to drain excess butter.
- Prepare Dressing Base: In a small saucepan over medium-low heat, combine the red wine vinegar and sugar. Stir gently until the sugar dissolves completely. Remove from heat and let the mixture cool to room temperature.
- Combine Salad Ingredients: In a large bowl, mix together the toasted ramen noodles and walnuts with the chopped broccoli and romaine lettuce.
- Mix Dressing: Whisk together the cooled vinegar-sugar mixture, soy sauce, and vegetable oil until well combined. Season with salt and pepper to taste.
- Toss Salad: Pour the dressing over the salad mixture and toss thoroughly to coat all ingredients evenly. Serve immediately to maintain the crunchy texture.
Notes
- Discard the ramen flavor packet as it is not used in this recipe.
- Ensure to toast the noodles and walnuts gently to avoid burning, which would impart a bitter taste.
- The dressing can be adjusted for sweetness or acidity according to personal preference.
- This salad is best served fresh to maintain the crunchiness of the noodles and vegetables.
- For a nut-free version, walnuts can be omitted or substituted with toasted pumpkin seeds.
