Reviewed: Oct. 4, 2007

This salad was fabulous! Even the men went back for seconds. I didn't change a thing.

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LALASCATS

Cooking Level: Expert

Home Town: Baton Rouge, Louisiana, USA

Living In: Madison, Alabama, USA

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Reviewed: Sep. 28, 2007

This recipe was pretty good. I used almonds sauteed with the top ramen noodles, and found myself snacking on them! I doubled the recipe and took it to a party and it completely disappeared.

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Tammie

Cooking Level: Intermediate

Home Town: Kaysville, Utah, USA

Living In: Farmington, Utah, USA

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Reviewed: Sep. 22, 2007

This salad was DELICIOUS! I cut the amount of sugar in half, used olive oil vs. veggie oil and almonds vs. walnuts, I then only ended up using half of the dressing. I made this salad for my family then a week later for some friends and it was gone both times. Guests passionately raved about the salad. Wolfgang, a carnivore, wouldn’t touch it regardless of the glowing reviews, but that is okay – more for me.

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LindseyFromTheBlock

Home Town: Idaho Falls, Idaho, USA

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Reviewed: Jul. 30, 2007

I could have eaten the whole salad. I used one bag of packaged romaine lettuce, 2 green onions, same amount of broccoli and almonds instead of walnuts for a family of 4. The dressing is definitely sweet. You could prbably decrease the amount of sugar but I would start off making the original recipe first and go from there. I loved the "crunchies" for the top of the salad.

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33 users found this review helpful

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Foodie

Cooking Level: Intermediate

Home Town: Des Peres, Missouri, USA

Living In: Livermore, California, USA

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Reviewed: Jul. 30, 2007

Loved this!!! I threw in slivered almonds with the ramen noodles to toast them. It was a hit at church potluck.

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palmtrees

Cooking Level: Intermediate

Home Town: Columbus, Ohio, USA

Living In: Appleton, Wisconsin, USA

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Reviewed: Jul. 29, 2007

This was good, but I don't know that I'll make it again. My friends enjoyed it; my husband did not. Thank you!

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RachelMM

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Reviewed: Jul. 28, 2007

Unbelievably good and such a nice change from the traditional salad. I added cooked chicken breast to make it a meal and it was fantastic!

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SYDLY

Cooking Level: Expert

Living In: Burlington, Ontario, Canada

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Reviewed: Jul. 15, 2007

Really good and easy to make...great recipe!

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hhamelka

Cooking Level: Intermediate

Living In: Clarendon Hills, Illinois, USA

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Reviewed: Jun. 28, 2007

This salad is excellent! Made it on the spur of the moment, didn't have the Romaine and used iceberg instead - it was crunchy and delicious. I read the other reviews and was careful with the noodles, used almonds instead of walnuts, and it turned out divine. I loved it, will definitely made this one again and again - thanks so much for sharing!

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SWAPS55

Cooking Level: Expert

Living In: Highland, Illinois, USA

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Reviewed: Jun. 23, 2007

Deelishis! I used almonds instead of walnuts and didn't dress the salad until it was time to serve.

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LOHREWOK

Cooking Level: Expert

Living In: Lawrence, Kansas, USA

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Reviewed: Jun. 2, 2007

This is a great sweet salad to accompany savory dishes- wonderful for brunch. We served it with some chicken crepes and asparagus soup, and it was a great meal. Make sure not to dress it to early or it will get soggy.

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thebergle

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Reviewed: May 30, 2007

So delicious! This salad is made for almost all of my family's parties and it gets gobbled up each time. I would suggest making 1/2 the amount of dressing because sometimes it can get too soggy. Also, I am not a big onion fan, so I always skip those when I'm the one making it.

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msbaker

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Reviewed: May 28, 2007

This was amazing! Made it twice in one weekend for two different parties. Thanks!

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6 users found this review helpful

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Katie H

Cooking Level: Expert

Home Town: Lancaster, Pennsylvania, USA

Living In: Harrisburg, Pennsylvania, USA

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Reviewed: Apr. 6, 2007

Excellent and impressive salad. Very easy. Break the ramen noodles into small pieces. If you don't, and you leave some larger piece, the small ones will burn/get more brown than the larger ones. Speaking from experience because I thought it would be better with a few larger pieces; don't, keep them small. I liked the idea of sliced almonds though I didn't saute them. They're better sliced because they don't sink to the bottom. I thought the salad was a little too wet so I use more lettuce than suggested. You can also make the dressing ahead of time which I recommend so there isn't that gritty sugar texture.

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Susan

Cooking Level: Expert

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Reviewed: Mar. 13, 2007

My husband and I thought this salad was amazing. We both had many helpings. I made the dressing a couple of hours ahead of time. Will make again and again.

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JABBEY

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Reviewed: Mar. 4, 2007

I have made this several times and am always asked for the recipe. I recommend making the dressing ahead of time (8 hours) and stirring several times.

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WifeJonesy

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Reviewed: Jan. 21, 2007

This recipe was part of my Christmas day formal dinner party and everyone loved it! I will definitly make again and again. Thanks for the great recipes!

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Tina

Cooking Level: Expert

Home Town: Bedford, Massachusetts, USA

Living In: Fort Walton Beach, Florida, USA

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Reviewed: Oct. 18, 2006

I love this recipe! I usually make 1-1/2 times the dressing, and sometimes use a prepackaged bag of romaine. Also I like to use sliced almonds instead of the walnuts and I brown them in the butter along with the ramen noodles. Excellent!

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BRENDA T.

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Crunchy Romaine Toss

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