Use in place of fondant or to coat with chocolate. keeps for six months in the freezer and up to a month in the refrigerator.
| Prep Time: | 20 mins |
| Cook Time: | 5 mins |
| Additional Time: | 20 mins |
| Total Time: | 45 mins |
| Servings: | 8 |
| Yield: | 8 servings |
Ingredients
- ¼ cup unsalted butter
- 1 (3 ounce) package uncooked ramen noodles, crushed
- 1 cup chopped walnuts
- 1 cup vegetable oil
- 1 cup white sugar
- ½ cup red wine vinegar
- 3 teaspoons soy sauce
- salt and freshly ground black pepper to taste
- 2 heads romaine lettuce, chopped
- 1 bunch broccoli, coarsely chopped
- 4 green onions, chopped
Instructions
- 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.
Nutrition Facts
| Calories | 557 kcal |
| Carbohydrate | 41 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 6 g |
| Saturated Fat | 8 g |
| Sodium | 247 mg |
| Sugars | 28 g |
| Fat | 43 g |
| Unsaturated Fat | 0 g |
Reviews
Pecans work just as well in this recipe. Some even prefer the milder pecan over the walnuts.
I loved this salad. So fresh and easy! I made the salad as directed in the recipe and also made another with bacon and red onion. Delish!
This is a great recipe and good way to get brocoli in your family diet. We served it with our Christmas dinner.
Great way to have crunch and your veggies! Only change I made was toasting the nuts and ramen in the oven.
This ;was great! Adults and kids liked it. I added a can of mandarin oranges. Definitely will make again!
DELICIOUS-SCRUMPTIOUS-DELIGHTFUL!!! We both loved it!
took this to a Christmas party and people loved it!
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 salad. Maybe I’ll try it with my family some day as I did like it.
Fantastic…Great to bring along to get togethers. Probably not the healthiest salad, but tasty nonetheless!
Always a crowd pleaser! Be sure not to cook the nut/ramen noodle mixture too long or it will burn.
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, and 2 tsp soy sauce is enough for this 8-serving salad. Any more and the lettuce would be dripping! The dressing IS important for softening up the broccoli, however, so I let it sit for 15-20 minutes before serving. Toss the crunchy noodles and walnuts in right before serving so the noodles don’t get too soggy. Like other reviewers, I had no problem cutting the butter down to 1-2 tbsp when frying the noodles (which should DEFINITELY be broken into tiny crumbles), and toasting the walnuts in the oven. I’ve also thrown the walnuts in raw and I’ve never had a complaint.
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 ramen noodles with slivered toasted almonds instead of the walnuts to keep the crunch without the added butter. I also have added other greens like baby spinach, or a handful of broccoli slaw. This salad is so versital. Fabulous as written but don’t be afraid to mix it up and make it your own Lynn Gregory
I have served this recipe many times and every time everyone wants the recipe. Very tasty and easy to make – followed directions exactly and delicious every time
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 one used the extra.
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 get the nutty flavour from the walnuts, I simply chop then place in the oven at 200 degrees for about five minutes or until toasted (keep an eye on them).
This is a wonderful recipe. It is different and easy and perfectly delicious.
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 want to waste it!). Oh, and I never buy unsalted butter, so I used regular salted butter. I made the dressing earlier in the day in a jar and just shook it randomly to make sure the sugar was dissolved, which worked out well and allowed the flavors to blend. Seriously, I could’ve drank the dressing, that’s how good it was! This salad was just all around good…like you couldn’t stop eating it good. I will def be making this one a lot~YUM! Thanks for sharing. 🙂