Crunchy Ramen Noodle Salad
Toasted ramen adds crunch to Andy’s colorful salad of leafy greens, oranges, peppers, tomatoes, and avocado. A sweet sesame vinaigrette brings it together, with optional peanuts for extra texture.
27 Minutes
Prep Time
4
Servings
Ingredients:
Salad
- 4 cups romaine lettuce (chopped)
- 2 cups mixed greens
- 2 oranges (segmented)
- 1 red pepper (sliced)
- 1 cup cherry tomatoes (halved)
- 1 avocado (diced)
- 1 pack ramen noodles (crushed)
- 1/4 cup black sesame seeds (or white sesame seeds)
- 1/2 cup peanuts (chopped, optional)
Sesame Honey Vinaigrette
- 1/2 cup honey (slightly warmed)
- 1/2 cup apple cider vinegar
- 3 tbsp soy sauce (low sodium)
- 2 tbsp sesame oil
- 1 cup olive oil
- 1/2 tsp salt
Ingredients are subject to availability at local stores. Unavailable items will be automatically substituted at best-effort.
Directions
- Combine the chopped romaine, mixed greens, orange segments, red pepper, cherry tomatoes, and avocado in a large salad bowl.
- Heat a little oil in a frying pan over medium heat. Add the crushed dry ramen noodles and toast, stirring frequently, until golden. Remove from the heat and let cool slightly.
- Warm the honey briefly until fluid. Combine it with the apple cider vinegar, soy sauce, sesame oil, olive oil, and salt in a large jar. Secure the lid and shake until blended.
- Add the toasted ramen, sesame seeds, and optional peanuts to the salad. Add dressing gradually, toss to coat, and serve immediately. Refrigerate any unused dressing separately.
Keep the crunch: Add the toasted noodles and dressing just before serving. The dressing makes a generous batch, so use enough to coat the salad to your preference.
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