This romaine salad is my go-to when I want something crisp, crunchy, and full of flavor. The toasted walnuts, raw ramen noodles, and tangy sweet and sour dressing make every bite irresistible.
Table of Contents
Why I Love This Recipe
Many romaine salads rely on croutons and parmesan for crunch, but not this one. It takes it up a notch with fresh broccoli and crispy ramen noodles, all tossed in a homemade sweet and sour dressing.
I found this recipe in a cookbook I picked up while vacationing in the South. It’s full of unique dishes I hadn’t tried before, and I’m so glad I made this one!
Like my lettuce salad, it’s an easy summer recipe that comes together quickly, perfect for a backyard BBQ or potluck.
- I love adding the buttery walnuts and ramen noodles. Toasting them adds depth and makes every bite extra satisfying. It’s just as delicious as my ramen noodle salad.
- The sweet and sour dressing is what pulls it all together. It’s tangy from the vinegar, sweet from the sugar, and the touch of soy sauce is perfect!
- It’s my go-to for potlucks and family dinners because it holds up well, and there are never leftovers, like my broccoli bacon salad.
Want to save this recipe?
Enter your email & I'll send it to your inbox. Plus, get great new recipes from me every week!
Key Ingredients and Substitutions
- Walnuts: Add crunch and a rich, nutty flavor to the salad. Toasting them in butter enhances their depth. Pecans or slivered almonds can be used as a substitute.
- Butter: Used to toast the walnuts and bring out their flavor. You can use olive oil if you prefer or need a dairy-free option.
- Ramen noodles: Uncooked and broken into pieces for added crunch. Discard the seasoning packet.
- Broccoli: Adds freshness, crunch, and color. Use raw, chopped florets. Cauliflower or shredded Brussels sprouts can be used as alternatives.
- Romaine lettuce: Provides a crisp and refreshing base. You can substitute with green leaf lettuce or a spring mix, though the texture may be softer.
- Green onions: Offer a mild, fresh onion flavor that complements the dressing. Chives or thinly sliced red onion can also work.
- Olive oil: Forms the base of the sweet and sour dressing. For a more neutral flavor, use vegetable or canola oil.
- Granulated sugar: Balances the vinegar and soy sauce in the dressing. You can reduce the amount or substitute with honey or maple syrup if desired.
- White wine vinegar: Adds tang and brightness to the dressing. Apple cider vinegar is a good substitute and adds a slightly fruity note.
- Soy sauce: Brings savory depth and balances the sweet and tangy flavors. Use tamari or coconut aminos for a gluten-free option.
- Salt and pepper: Enhance the overall flavor of the dressing. Adjust to taste, especially based on the saltiness of your soy sauce.
How to Make Romaine Salad
Preparation
Wash and chop the romaine lettuce, broccoli, and green onions. Break the uncooked ramen noodles into small pieces and discard the seasoning packet. Set out a large mixing bowl and mason jar for the dressing.
Step 1 – Toast the Walnuts
In a sturdy skillet, melt the butter over medium heat. Add the chopped walnuts and cook, stirring frequently, until lightly browned. Remove from the skillet and let cool on paper towels.
Step 2 – Assemble the Salad
In a large bowl, combine the broken ramen noodles, chopped broccoli, romaine lettuce, and green onions. Add the cooled toasted walnuts and toss everything together.
Step 3 – Make the Dressing
In a mason jar or small bowl, add the olive oil, sugar, white wine vinegar, soy sauce, and a pinch of salt and pepper. Shake or whisk until fully blended.
Step 4 – Dress and Serve
When ready to serve, pour the desired amount of dressing over the salad and toss to coat. Serve immediately for maximum crunch.
Lynette’s Tip
Watch the walnuts closely as they toast. They can go from golden to burned quickly. When you start to smell that warm, nutty butter aroma, they’re just about perfect.
Recipe FAQs
No. The ramen noodles are used uncooked for crunch. Just break them up and toss them into the salad as is. They add a satisfying texture without needing to be boiled.
No. Discard the seasoning packet. The salad gets all its flavor from the sweet and sour dressing and the toasted walnuts.
Stored in a sealed jar or container in the fridge, the dressing will keep for up to one week. Just give it a good shake before using.
More Salad Recipes You’ll Enjoy
Romaine Salad
Ingredients
Salad
- 4 Tablespoons butter melted
- 1 Cup walnuts chopped
- 1 pkg. Ramen noodles uncooked and broken up (discard flavor packet)
- 1 bunch broccoli chopped
- 1 head romaine lettuce washed and chopped
- 4 green onions chopped
Dressing
- ½ Cup olive oil
- ½ Cup granulated sugar
- ¼ Cup white wine vinegar
- 1 ½ teaspoons soy sauce
- Salt and pepper to taste
Instructions
- Into a sturdy skillet, melt the butter. Once melted, add the chopped walnuts. Toss until lightly brown. Remove from the skillet and let cool on paper towels.
- In a large bowl, combine the ramen noodles, broccoli, romaine lettuce, and green onions. Add the cooled walnuts and toss.
- In a pint mason jar or small bowl, combine the dressing ingredients.
- When ready to serve, pour the dressing over the salad to coat well. Add the desired amount, as you may not need all the dressing depending on your tastes. Serve immediately.
Notes
My Favorite Variations:
- Add Fruit: Toss in fresh sliced strawberries for a juicy, sweet contrast to the crunchy noodles and savory nuts. It’s a great way to make the salad feel extra fresh and vibrant.
- Cheese Option: Sprinkle in some crumbled feta or shaved parmesan for a creamy, savory contrast that balances the sweet and sour flavors.
