Reviewed: Mar. 8, 2008

I just finished eating this delicious salad. I did sub fresh orange slices and dried cranberries for the broccoli and onion. I also mixed the dressing and the un-fried crushed ramen noodles for a few minutes before tossing with the lettuce. The salad dressing is one of my favorites!

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gapch1026

	Cooking Level: Expert
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Reviewed: Feb. 25, 2007

This salad is great! A Friend brought it to dinner and everyone asked for the recipe and then I served it again and everyone wanted the recipe. The flavors balance just perfectly.

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connecticut cook


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Reviewed: Oct. 19, 2006

Easy and different. I took it to a Potluck and have had to send the recipe to a dozen people. I love the brocolli in it!

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NicnNolsmom

	Cooking Level: Intermediate
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Reviewed: Aug. 8, 2006

Fantastic Salad even without the ramen noodles and walnuts. Now, we are just using the dressing for all our garden salads. We love it!

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Rindy


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Reviewed: May 31, 2006

I'm so excited when I find a new salad recipe that is easy and delicious. This is no exception! The only changes I made was to cut back on the suger and the onion. Yummy!

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DANI80


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Reviewed: Jul. 8, 2005

This salad was outrgaeous!!! I followed the recipe EXACTLY as indicated, however, I did blanch the broccoli for a few minutes. This gave it a bright green color and nicer texture. For those people who are concerned about fat grams, follow these simple steps: substitute some water for the oil in the dressing, use 1 TBS of butter for sauteeing, and used baked ramen noodles instead.Another option would be simply sprinkle them on top without frying them at all. Thank you for the recipe!!!

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AGENTLUCY

	Cooking Level: Intermediate Home Town: Los Angeles, California, USA Living In: Marina Del Rey, California, USA
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Reviewed: Apr. 28, 2005

Very easy and delicious! It makes ALOT of dressing so I didn't use all of it. Just an FYI - leftovers are not as good as the next day because the crispy noodles get soggy.

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ARG28210


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Reviewed: Apr. 19, 2005

This dressing was a bit strong for us. I thought it sounded really good, but I don't think this recipe is for us.

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SHEILAR73

	Cooking Level: Intermediate Living In: Gordon, Pennsylvania, USA
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Reviewed: Jan. 1, 2005

This salad is my new favorite! Excellent! Made it for 4th of July picnic and it was devoured!! Yummy! I also added some cooked chicken once for a light lunch salad. My family loved it! I honestly can't tell you HOW GOOD this salad is, or how many times I have been asked for the recipe....I SWEAR I would eat it every day. YUMMMMMMMMM. It is my staple for church potlucks, etc.

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JenM


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Reviewed: Apr. 12, 2004

This recipe is a winner. It is very easy to make and everyone loves it.

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CYNDI66


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Reviewed: Dec. 29, 2003

Not too sweet and not too sour. I like the crunchiness of this salad.

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COOKINGQUEEN75

	Cooking Level: Expert Home Town: Greenville, Ohio, USA Living In: Cranberry Township, Pennsylvania, USA
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Reviewed: Jul. 13, 2003

This is an all-time great salad. I have substituted pecans for the walnuts and it is just as good. I take copies of the recipe every time I make it for a putluck, because I'm always asked!

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WRESS

	Cooking Level: Expert Living In: Uniontown, Ohio, USA
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Reviewed: Jul. 13, 2003

The taste was, indeed, "the best". One of the all-time best salads I have ever made or tasted! However, when I later checked the nutritional information, I was appalled to see that this salad has almost 600 calories and 50 grams of fat PER SERVING!!!! That's terrible! As much as I loved this salad, I probably won't make it again, because of the terrible nutritional value. So sorry, that's for sure!

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GALSON


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Reviewed: Jul. 13, 2003

This is a great recipe. I added carrots and black olives and made it even better!

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MEGHEN

	Cooking Level: Intermediate Living In: Seattle, Washington, USA
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Reviewed: Jul. 13, 2003

I made this at our christmas dinner. I wasn't sure how it was going to turn out. Everyone raved about how good it was. I am glad I tried it. Thanks to whomever shared this recipe!! LSQ

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SQUSER


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Reviewed: Jul. 13, 2003

This salad is quite addictive! I substituted almonds for the walnuts, and added balsamic vinegar to the dressing. I also put some chopped carrots and some bean sprouts, since I had them around. Cutting the oil in half made this a *little* lower in fat.I will definitely make this again!

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MRS. LOUDSHOES


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Reviewed: Jul. 13, 2003

I love this recipe! It was a big hit at a recent party. Everyone wanted the recipe. The ramen noodle-walnut mixture really makes the salad special.

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Barb


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Reviewed: Jul. 13, 2003

This recipe was so simple to make & delicious. I purchased pre-cut & washed romaine lettuce & pre-chopped walnuts to make it even speedier. Since I was taking this to a friend's house I kept the vegetables, dressing, & roasted walnuts/noodles separate from each other & assembled it all right before dinner. By the end of dinner the entire salad was gone!

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ROBINBK


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