Crunchy Romaine Strawberry Salad Recipes

STRAWBERRY ROMAINE SALAD I

Steps:

• In a large salad bowl, combine the romaine, spinach, strawberries and sliced onion.
• In a jar with a tight fitting lid, combine the mayonnaise, vinegar, sugar, milk and poppy seeds. Shake well and pour the dressing over salad. Toss until evenly coated.

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 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.

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.

STRAWBERRY ROMAINE SALAD

Steps:

• In a large bowl, toss the romaine, strawberries and onion. In a small bowl, whisk the dressing ingredients until blended. Serve with salad.

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.