| Level: | Easy |
| Total: | 50 min |
| Active: | 25 min |
| Yield: | 4 to 6 servings |
Ingredients
- 1/4 cup mandarin syrup, from canned mandarin oranges in light syrup
- 1/4 cup rice wine vinegar
- 2 tablespoons canola oil
- 1 tablespoon toasted sesame oil
- 2 tablespoons white sesame seeds, toasted
- 1 teaspoon finely minced fresh ginger
- 1/2 teaspoon instant ramen seasoning
- One .3-ounce package instant ramen noodles
- 1 cup sliced almonds
- 2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces
- 2 cups broccoli florets, blanched
- 1 cup shredded carrots
- One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces
- 5 scallions, sliced (about 1/2 cup)
Instructions
- For the vinaigrette: 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.
- For the salad: Preheat the oven to 350 degrees F. 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.
- 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.
Nutrition Facts
| Serving Size | 1 of 6 servings |
| Calories | 238 |
| Total Fat | 17 g |
| Saturated Fat | 2 g |
| Carbohydrates | 19 g |
| Dietary Fiber | 6 g |
| Sugar | 9 g |
| Protein | 6 g |
| Cholesterol | 0 mg |
| Sodium | 57 mg |
Reviews
so good. doctored the dressing a bit but just what I was craving
It’s a beautiful healthy salad. BIG TIP! A Bobby Flay,”taste your dish/ dressing” before serving”! Then you can adjust the needs!
The dressing is awful, flat, lacks flavor and pretty much ruined the salad, most of it went in the trash. I won’t make this again it was a huge disappointment.
To folks who aren’t in the know…you need to season to taste.
I made this salad per recipe except I doubled the amount of ginger (because I love ginger) and my kids and I loved this salad! This makes a lot of salad, so if you don’t have enough people to eat it all at once, I suggest the following: make the salad as recipe calls for, but don’t mix the oranges, ramen & almonds, or salad dressing with the salad. Add those items separately to individual plates, and then you can have leftovers for the next day.
I combined everything the first time I made it and the ramen and lettuce was soggy the next day. I made this salad a second time and kept the oranges, salad dressing, and ramen & almonds separate (adding to individual plates) and we were able to eat the leftovers the second night – it was just as good as the first.
Also, I like this salad dressing so much, I actually used the leftover dressing on a cooked chicken breast, and it was excellent!
I combined everything the first time I made it and the ramen and lettuce was soggy the next day. I made this salad a second time and kept the oranges, salad dressing, and ramen & almonds separate (adding to individual plates) and we were able to eat the leftovers the second night – it was just as good as the first.
Also, I like this salad dressing so much, I actually used the leftover dressing on a cooked chicken breast, and it was excellent!
Interesting combination of ingredients. Dressing however needs something more to flavor the salad