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South Sea Salad
South Sea Salad
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Prep Time:
15 minutes
Cook Time:
5 minutes
Total Time:
20 minutes
Ramen noodle crunch salad with romaine, bok choy, and browned-butter vinaigrette.
Ingredients:
  • 1 large head romaine lettuce, chopped
  • 1 large head bok choy, chopped
  • 0.5 cup sliced almonds
  • 0.5 cup sunflower seed kernels
  • 2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
  • 2 (15 ounce) cans mandarin oranges, drained
  • 2 tablespoons butter
  • 0.5 cup olive oil
  • 0.25 cup white sugar
  • 0.25 cup vinegar
  • 1 tablespoon soy sauce
Instructions:
  • Combine romaine lettuce and bok choy in a large bowl. Add almonds and sunflower seed kernels. Top with crumbled ramen noodles, Mandarin oranges, and toss to mix.
  • Brown butter in a small skillet over medium heat for 2 to 3 minutes. Remove from heat.
  • Whisk olive oil, vinegar, sugar, and soy sauce until sugar is dissolved and the mixture is smooth, then stir in browned butter.
  • Coat the salad by drizzling dressing on top and tossing gently.

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