Prep Time
25 min
Cook Time
15 min
Yields
4-6 servings
Toasted ramen noodles and almonds add a fun crunch to this salad.
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ingredients
Sweet Sesame Vinaigrette
¼
cup mandarin syrup, from canned mandarin oranges in light syrup
¼
cup rice wine vinegar
2
Tbsp canola oil
1
Tbsp toasted sesame oil
2
Tbsp white sesame seeds, toasted
1
tsp finely minced fresh ginger
½
tsp instant ramen seasoning
Crunchy Romaine Salad
1
0.3-oz package instant ramen noodles
1
cup sliced almonds
2
romaine hearts, halved lengthwise and cut into ½" pieces
2
cups broccoli florets, blanched
1
cup shredded carrots
1 1½-oz
can mandarin oranges in light syrup, drained and cut into ½" pieces
5
scallions, sliced (about ½ cup)
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directions
Step 1
Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
Step 2
Preheat the oven to 350ºF. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
Step 3
In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.