Kristins Crunchy Romaine Toss Recipes

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CRUNCHY ROMAINE TOSS



Crunchy Romaine Toss image

This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!

Provided by Susan LeBlanc

Categories     Salad     Vegetable Salad Recipes     Broccoli Salad Recipes

Time 45m

Yield 8

Number Of Ingredients 11

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

Steps:

  • 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 557.1 calories, Carbohydrate 41 g, Cholesterol 15.3 mg, Fat 43.3 g, Fiber 4.2 g, Protein 6.3 g, SaturatedFat 8.2 g, Sodium 246.9 mg, Sugar 27.6 g

CRUNCHY ROMAINE SALAD



Crunchy Romaine Salad image

A wonderful combination of flavors in this very easy to prepare salad. A ton of crunch comes from ramen noodles, pecans, and romaine lettuce.

Provided by Georgia Julie

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 30m

Yield 10

Number Of Ingredients 11

1 cup white sugar
¾ cup canola oil
½ cup red wine vinegar
1 tablespoon soy sauce
salt and ground black pepper, to taste
1 (3 ounce) package ramen noodles
¼ cup unsalted butter
1 cup chopped pecans
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, torn into bite-size pieces
4 green onions, chopped

Steps:

  • Combine sugar, oil, vinegar, soy sauce, salt, and pepper in a jar with a tight-fitting lid; shake until well blended. Break ramen noodles into small pieces, discarding flavor packet.
  • Melt butter in a skillet over medium heat; cook and stir noodles and pecans until browned, about 5 minutes. Drain on paper towels and allow to cool.
  • Combine noodles, pecans, broccoli, romaine lettuce, and green onions in a bowl; toss gently. Dress with 1 cup, or more, of dressing; toss to coat.

Nutrition Facts : Calories 392.8 calories, Carbohydrate 31.6 g, Cholesterol 12.2 mg, Fat 29.6 g, Fiber 2.9 g, Protein 3.8 g, SaturatedFat 4.9 g, Sodium 195.2 mg, Sugar 21.8 g

CRUNCHY ROMAINE TOSS



Crunchy Romaine Toss image

Make and share this Crunchy Romaine Toss recipe from Food.com.

Provided by DanDrake

Categories     < 30 Mins

Time 30m

Yield 10-12 serving(s)

Number Of Ingredients 12

1 cup walnuts, chopped
1 (3 ounce) package ramen noodles, uncooked,broken up (Discard flavor packet)
4 tablespoons butter
1 bunch broccoli, coarsely chopped
1 head romaine lettuce, washed,torn into pieces
4 green onions, chopped
1/2 cup vegetable oil
1/2 cup sugar
1/4 cup wine vinegar
2 teaspoons soy sauce
1/2 teaspoon salt
1 teaspoon pepper

Steps:

  • Make the Sweet and Sour dressing and set aside (blend together the last 6 ingredients).
  • Brown walnuts and noodles in butter; cool on paper towels.
  • Combine noodles and walnuts with broccoli, romaine and onions.
  • Pour sweet and sour dressing over salad and toss to coat well.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE



Crisp Romaine Salad with Tangy Vinaigrette image

Provided by Valerie Bertinelli

Categories     side-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 10

1/4 cup extra-virgin olive oil
1/4 cup apple cider vinegar
1 teaspoon lemon zest and 3 tablespoons lemon juice, from 1 to 2 lemons
1 tablespoon whole grain mustard
1 small shallot, finely diced
Kosher salt and freshly ground black pepper
2 romaine hearts, cut into bite-size pieces
1/4 cup chopped fresh chives
1/4 cup sliced radishes
1/3 cup freshly grated Parmigiano-Reggiano

Steps:

  • Add the olive oil, vinegar, lemon zest, lemon juice, mustard, shallot, 1/2 teaspoon salt, and 1/2 teaspoon pepper to a glass jar, screw on the lid and shake vigorously to emulsify.
  • Add the lettuce, chives and radishes to a large serving bowl. Add about half of the dressing and toss to combine. Add the Parmigiano-Reggiano and toss once again. Season with salt a pepper to taste. Serve extra dressing on the side.

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