Crunchy Romaine Salad

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Crunchy romaine salad with toasted ramen and almond topping, soy-honey dressing, and built to feed a crowd. Make-ahead friendly and easy to scale.

Prep Time10

Cook Time10

Total Time20

Course: Salad

Cuisine: American

Keyword: 30 minutes, almond, pot luck, ramen, romaine, sesame seeds, soy sauce

Servings: people

Calories: 421kcal

Break the ramen noodles into small pieces. Discard the season packets.
Melt the butter in a 12-inch skillet over medium heat. Add the ramen noodle pieces and slivered almonds to the skillet. Cook for about 8-10 minutes until toasty brown, stirring frequently. Transfer the topping to a paper towel-lined plate to let cool.
In a lidded jar, combine the honey, white wine vinegar, oil, soy sauce, and sesame seeds. Shake to combine.
In a salad bowl, add the chopped romaine, green onions, and 1 cup of the crunchy topping. Pour ½ cup of the salad dressing and toss to combine. Taste for seasoning and add more dressing, if desired. Top with more toasted ramen noodles and almonds. Serve.

The nutritional data includes the full amount of dressing. The actual amount of dressing consumed will vary.

You'll have enough dressing and crunchy topping for two full batches of salad.

Make Ahead Instructions:

Crunchy Topping: Make up to 1 week ahead. Store in a sealed zip-lock bag or airtight container at room temperature.
Salad Dressing: Make up to 2 weeks ahead. Store in the mason jar in the refrigerator. Shake well before using.
Romaine: Chop up to 1 day ahead and store in the refrigerator in a covered bowl or zip-lock bag. Add a slightly damp paper towel to the lettuce to help maintain moisture.

Right before serving, toss the romaine with dressing, mix in a portion of the topping, and sprinkle more on top.