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!
Creating this salad is pretty simple, and it can accompany so many different meals. I don’t know that this is exactly how they make it at our church, but it’s pretty close. And, we enjoy it, so that’s what counts!
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.
