Best Ramen Noodles Strawberry Walnut Salad Recipes

CRUNCHY ROMAINE STRAWBERRY WALNUT SALAD

Steps:

• Break the Ramen noodles into small pieces. (Just throw away the seasoning packet because we don't need it!)
• In a large skillet, cook noodles and walnuts in melted butter over medium heat for 6 minutes or until golden brown. Make sure you stir frequently so they don't burn! Remove from the heat and cool.
• While the walnut mixture is cooling, make the dressing. In a small bowl whisk together the sugar, oil, vinegar, and soy sauce until well combined. Combine the romaine, green onions, strawberries, and noodle mixture in a large bowl. Drizzle with dressing and toss gently. Serve immediately.
• Yep, that easy!

CRUNCHY ROMAINE STRAWBERRY SALAD

Steps:

• Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a large skillet, cook noodles and walnuts in butter over medium heat for 8-10 minutes or until golden; cool., For dressing, in a small bowl, whisk the sugar, oil, vinegar and soy sauce. Just before serving combine the romaine, onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.

STRAWBERRY SALAD

Steps:

• For the salad: Preheat the oven to 400 degrees F. In a small bowl, mix the ramen noodles, almonds, sunflower seeds and melted butter. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Remove from the oven and set aside to cool.
• Tear the lettuce and combine with the spinach, strawberries and cheese in a large salad bowl.
• For the dressing: Dissolve the sugar in the vinegar. Combine the oil, paprika, salt and garlic and then add to the sugar-vinegar mixture. Mix well and store in the refrigerator until ready to serve.
• Just before serving, sprinkle the crunchy topping over the salad green and toss the salad with enough dressing to coat the greens.

TOP RAMEN® SALAD

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
• Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
• Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
• Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

RAMEN NOODLES STRAWBERRY WALNUT SALAD

Steps:

• Remove seasoning packet from noodles. Break noodles into small pieces.
• In large skillet cook noodles and walnuts in butter over medium heat for 8-10 minutes. Cool.
• Dressing: Small bowl whisk sugar, oil, vinegar, soy sauce.
• Just before serving assemble lettuce, onions, strawberries,noodle mixture in large bowl and drizzle with dressing - tossisng gently.

CRUNCHY ROMAINE STRAWBERRY SALAD

Steps:

• Discard seasoning packet from ramen noodles or save for another use.
• Break noodles into small pieces.
• In a skillet, sauté noodles and walnuts in butter for 8 to 10 minutes or until golden; cool.
• For dressing, in a jar with tight fitting lid, combine the oil, sugar, vinegar, and soy sauce; shake well.
• Just before serving, combine the romaine, onions, strawberries and noodle mixture in a large bowl.
• Drizzle with dressing and toss gently.

CRUNCHY ROMAINE SALAD

Steps:

• Wash romaine and cut into bite size pieces.
• Roll up in a clean dry towel and refrigerate for several hours.
• (This makes the lettuce super crisp) Slice the green onion into thin rings.
• Chop the broccoli, stems and flowers, into small pieces.
• Break the ramen noodles up into small pieces.
• (I leave it in the bag and whack it with a kitchen mallet.) Remove flavor envelope from ramen packet and throw away.
• Melt butter in a large deep skillet.
• Add ramen noodles and walnuts and stir and cook over medium heat until light brown.
• Be sure to watch carefully and stir constantly- they will burn easily.
• Turn out onto a double thickness of paper towels and cool.
• Put romaine into a LARGE bowl and add broccoli, onions, ramen noodles and walnuts.
• Toss.
• Mix dressing ingredients together and add to salad.
• You make not want to use it all- I don't but some people like"wetter" salads than I do.
• Use your own taste as a guideline.

CRUNCHY ROMAINE STRAWBERRY SALAD

Steps:

• 1. Discard seasoning packet from ramen noodles or save for another use. Break noodles into small pieces. In a skillet, saute noodles and walnuts in butter for 8 - 10 minutes or until golden; cool.
• 2. For dressing, in a jar with a tight fitting lid, combine the oil, sugar, vinegar and soy sauce; shake well.
• 3. Just before serving, combine the romaine onions, strawberries and noodle mixture in a large bowl. Drizzle with dressing and toss gently.

CRUNCHY ROMAINE TOSS

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.

CRUNCHY ROMAINE SALAD

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.