Crunchy Romaine Summer Salad
 
Prep time
Cook time
Total time
 
Crunchy Romaine Summer Salad Author: Alyssa Prep time: 20 mins Cook time: 10 mins Total time: 30 mins Serves: 4 salads
Author:
Serves: 4 salads
Ingredients
  • For the salad:
  • 1 head of romaine lettuce, roughly chopped into bite-size pieces
  • 8 scallions, green and white parts sliced into ¼-inch rounds
  • For the crunchy topping:
  • 1 pack of ramen noodles, flavor packet discarded and noodles broke into 1-inch or smaller pieces
  • ¼ cup chopped walnuts
  • ¼ cup raw pepitas
  • 4 tablespoons unsalted butter
  • ½ teaspoon salt
  • For the dressing:
  • ¼ cup red wine vinegar
  • ¼ cup olive oil
  • 2 teaspoon soy sauce
  • 2 tablespoons honey
  • ¼ teaspoon ground black pepper
Instructions
  1. Melt the butter in a large frying pan over medium heat. Add in the walnuts and ramen noodles, stirring to coat the nuts and noodles with the melted butter.
  2. Cook until noodles and walnuts begin to lightly brown, about 5-6 minutes then add in the pepitas and cook for another 3-4 minutes until everything is golden brown.
  3. Sprinkle everything with the ½ teaspoon salt, stir, then remove from heat. Place the topping ingredients on a paper towel to cool until serving.
  4. In a large ball jar or small bowl, add the vinegar, oil, soy sauce, honey, and ground black pepper. Give it a good shake (or whisk vigorously) to combine.
  5. When ready to serve, place the lettuce pieces and scallions in a large bowl and toss lightly with half the dressing. Top with the cooled ramen noodle topping and serve.
  6. Store any additional topping in an airtight container at room temperature for 3-5 days.
  7. Store any additional dressing in the fridge for 3-5 days.
Recipe by Her Modern Kitchen at https://www.hermodernkitchen.com/crunchy-romaine-summer-salad/