Ingredients45 m servings 557
- 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.
- Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
- 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.
Per Serving: 557 calories; 43.3 41 6.3 15 247 Full nutrition
ReviewsRead all reviews 17
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 ...
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...
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...
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 o...
Always a crowd pleaser! Be sure not to cook the nut/ramen noodle mixture too long or it will burn.
This is a fabulous salad. Try adding dried cranberries, or mandarin oranges and some left over chicken. I make the dressing with splenda so I can control the sugar. I have also replaced the r...
I really liked this salad. I think it's a great recipe. I'm not sure why, but only 1/2 of it got eaten at the work potluck. It didn't go over nearly as well as the usual cabbage/ramen noodle ...