We have a wonderful church home. Every so often, they have what we all call “Family Dinner” on Wednesday nights. One of our favorite things about family dinner nights is the salad. I think if it were publicly acceptable, I would take the entire plate of salad that’s meant for the table of 8 as my meal for the evening!
Wash and dry the lettuce and broccoli really well. Then, you’re going to make sure they are all in bite-sized pieces.
Next, you’ll toast the dry ramen noodles. Either set aside or throw away the seasoning packet, because you won’t need it. Toast the noodles on a rimmed baking sheet until they are lightly golden brown.
To make the dressing, combine the vinegar and sugar in a blender. You can use regular white vinegar if you don’t have white wine vinegar on hand. In fact, I think just about any kind of vinegar would work well in this recipe. Pour the olive oil into the blender a steady stream while the blender is running. Alternatively, you can whisk together ingredients in a bowl.
Toss together lettuce, broccoli, and dressing.
Top with toasted ramen and serve.
Crunchy Romaine Salad
Ingredients
- 1 head romaine lettuce
- 1 head broccoli
- 1 package ramen noodles
- 1/2 cup extra virgin olive oil
- 1/4 cup white wine vinegar
- 2 tablespoons sugar
Instructions
- Tear lettuce into bite-sized pieces. Cut broccoli into bite-sized florets. Toss together in a bowl.
- Preheat oven to 350 degrees F. Crush ramen noodles inside package. Tear open, set seasoning packet aside, and spread out dry noodles onto a rimmed baking sheet. Bake in the preheated oven until light golden brown, stirring every 5 minutes. Set aside to cool.
- To make the dressing, combine vinegar and sugar in a blender. Blend in olive oil in a steady stream. Alternatively, whisk together ingredients in a bowl.
- Toss together lettuce, broccoli, and dressing. Top with toasted ramen and serve.