Crunchy Romaine Salad With Sweet Sesame Vinaigrette Recipes

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.

SESAME-ALMOND ROMAINE SALAD

Steps:

• In a large skillet, melt butter and sugar over medium heat. Add the noodles, sesame seeds and almonds. (Discard seasoning packets from noodles or save for another use.) Cook and stir for 6-8 minutes or until browned; set aside. In a large salad bowl, toss the romaine and onions., In a jar with a tight-fitting lid, combine the dressing ingredients; shake well. Just before serving, drizzle over romaine mixture; top with noodle mixture. Toss to coat.

CRISP ROMAINE SALAD WITH TANGY VINAIGRETTE

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.

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.