Reviewed: May 26, 2009

Fantastic salad - provided you make a few changes suggested by others. Definitely cut the sugar in half. I'm a major sweet tooth, and even this was too much. I also toasted the ramen noodles by using PAM spray - turned out just as well as using butter. I also thought this recipe made too much dressing, so I just doubled the salad part - PERFECT!

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newcook

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Reviewed: May 24, 2009

SOOOOO GOOD. My new favorite salad, would go great with teriyake steak, other Japanese dishes. I did everything as the recipe stated except only used 1/8 cup splenda, 1/8 cup sugar, would not have wanted it any sweeter. LOVE the ramen crunch. I could see substituting so many things for the broccoli, but I would definitely leave the rest alone.

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KELLYALBRECHT

Cooking Level: Intermediate

Home Town: Peoria, Illinois, USA

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Reviewed: Apr. 30, 2009

Great new salad to add to my collection! I did omit the walnuts and added sauteed slivered almonds and sunflower seeds. Also, threw in dried cranberries. Served it twice in 6 weeks for a large party.

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stacy

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Reviewed: Apr. 24, 2009

I thought this was a nice change of pace - I did blanch the broccoli and I added diced red peppers for colour. I used almonds and toasted them along with the ramen.

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GIBSOJO

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Reviewed: Apr. 7, 2009

This was okay because I like salads in general. But this particular recipe didn't "wow" me. The dressing was lacking a kick and it was just a bit bland overall. But certainly good for getting my vitamins and potassium.

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NKTAUBE

Cooking Level: Intermediate

Living In: Chicago, Illinois, USA

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Reviewed: Apr. 2, 2009

I have been making this salad for years but had somehow misplaced the recipe. I also put mandarin oranges in mine and everyone loves it. It is such a wonderful light recipe for the dog days of summer in the South.

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Denise Turner

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Reviewed: Mar. 30, 2009

Will cut the sugar in the dressing a bit - was just a touch too sweet for me.

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Team Jandy

Cooking Level: Intermediate

Living In: Grand Rapids, Michigan, USA

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Reviewed: Mar. 23, 2009

Awesome. I just made this and ate some for lunch and am taking the rest to work tonight. I always make as is the first time, so the only thing i know i will do different is too use a little less sugar, maybe try splenda as another reviewer stated and try to cut the oil a little to lessen the fat content. I did steam the broccoli for about 2m--just enough to make 'em turn a nice green. I'm not a fan of raw broccoli. Otherwise really great salad, cheap and easy too!

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KLSZUBA

Cooking Level: Intermediate

Living In: Greenville, North Carolina, USA

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Reviewed: Mar. 5, 2009

I can't say enough good things about this salad. I followed the recipe, [because I don't know how to make alot of dressing.]and I wouldn't change a thing. I used whatever lettuce I had.[I don't even know what kind I had]It was great. Put some in my husbands lunch this morning, and picked at it, even with the not so crunchy toppings any more, it was still good. I will diffently be making again.

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Trisha

Cooking Level: Intermediate

Living In: Milwaukee, Wisconsin, USA

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Reviewed: Mar. 1, 2009

Very filling salad! Can be eaten as a meal. Definitely need the romaine and broccoli for the crunch, do not substitute either of these ingredients or you won't get the proper consistency.

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Jamilkb

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Reviewed: Feb. 25, 2009

Awesome! so easy to make and it taste great. It impressed everyone at my dinner party.

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cat4444

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Reviewed: Feb. 21, 2009

This is really good, one of those salads that you can just keep eating. I did omit the soy sauce and used the flavoring packet from the ramen noodles. I will make this again.

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homeschooler3

Cooking Level: Intermediate

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Reviewed: Feb. 16, 2009

This salad is REALLY good!! I made it exactly as stated to my school's monthly potluck lunch and doubled the recipe. The next day I was bombarded with requests for the recipe!! Everyone loved it!! It is just so good!! YUM!!!

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Susan

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Reviewed: Jan. 30, 2009

I've made this recipe from many years ago, originally from a church cook book but it is nearly identical except it calls for less dressing, which I saw in reviews. I've done a variety of things with it, including adding chopped celery, canned water chestnuts, and even using cabbage instead of romaine. Regardless, if you make the recipe as it is written I think you will be pleased. I always use walnuts (toasted in a dry pan), not almonds, it is a different creaminess, flavor and crunch. I made it the tonight with red romaine that I found at the grocery store which was healthier and more colorful.

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Berk

Cooking Level: Intermediate

Home Town: Miami, Florida, USA

Living In: Charlotte, North Carolina, USA

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Reviewed: Jan. 15, 2009

AWESOME! I used 2 TBSP. of "sugar/splenda Blend" instead of the 1/2 cup of sugar. I forgot to add the soy sauce, but did not miss it. I left out the salt & pepper and added the seasoning packet from the ramen to the dressing. Let the dressing rest at room temp for about 45 minutes to give the flavors time to meld and thicken. I used almonds instead of walnuts & toasted them in the skillet with the noodles, left out the butter & used butter flavor cooking spray instead. No broccoli at the store, so left that out and added a little shredded purple cabbage and carrot instead. I did chop the romaine in small pieces to make this a "chop salad". At the last minute I decided to toss in some craisins (yummy). This recipe will be repeated here often!! Thanks for sharing!

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crazycatlady

Cooking Level: Intermediate

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Reviewed: Jan. 12, 2009

So good! Added a handful of dried cherries for color and a little extra flavor. Dressing is delicious! This was a hit with everyone at the table!

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Sweetmama24

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Reviewed: Dec. 27, 2008

this was so good i made it two nights in a row! A hit with all the guests.

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kszilasi

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Reviewed: Dec. 6, 2008

So good - made it just as written.

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Audrey

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Reviewed: Nov. 30, 2008

Fantastic salad! I made this for Thanksgiving without trying it first. It was a huge hit. Everyone loved it. My husband keeps asking me to make more. The toasted ramen noodles are so good I have to make more than called for because we nibble on them. I use olive oil and/or vegetable oil, depending on what I have available.

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Ingrid Alma

Cooking Level: Intermediate

Home Town: San Diego, California, USA

Living In: La Pine, Oregon, USA

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Reviewed: Oct. 14, 2008

I try not to change a recipe the first time I make it, but here are the minor changes I ended up making to this one: 1) I used pecans instead of walnuts. 2) I added some shredded carrots and sliced mushrooms. 3)I left out the green onion but that was ONLY because I forgot it! The recipe is great and my sister and brother-in-law raved about the dressing. It's something I will make again (and again) only next time I will: 1) use 1/4 cup of sugar in the dressing as recommended by other reviewers -- I think it will be just as tasty with less sugar. 2) toast the ramen and nuts in the oven and omit the butter to cut fat & calories. 3) remember the green onions! Thanks for a wonderful salad that everyone in the family loved!

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