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South Sea Salad

Rated as 4 out of 5 Stars

"This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna."
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20 m servings 268
Original recipe yields 12 servings


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  1. Mix romaine lettuce and bok choy in a large bowl; add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture; add Mandarin oranges and toss.
  2. Melt butter in small skillet over medium heat; cook until browned, 2 to 3 minutes. Remove from heat.
  3. Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth; whisk browned butter into the mixture.
  4. Drizzle dressing over the salad and toss to coat.


  • Editor's Note:
  • The nutrition in this recipe reflects the use of the flavoring packets from the ramen noodle packages, which are not actually used. The actual nutritional content will vary.

Nutrition Facts

Per Serving: 268 calories; 18.3 23.8 4.6 5 393 Full nutrition

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Made as written except that I only used half of the ramen noodles the recipe called for due to personal preference. There was already a lot of crunch going on and I didn't seen the need to add t...

recipe didnt specify what type of vinegar. I used apple cider vinegar. didnt like it with acv. may be a good base to start with.