Reviewed: Aug. 8, 2011

Wonderful, versatile salad. You can mix and match various greens, I used Romaine and Arugula. Add any fruit such as peaches, mandarin oranges, or even fresh oranges like I did. I prefer pecans and almonds to walnuts so I subbed that as well. Yummy !!

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Reviewer:

Jody Vinson

Reviewed: Mar. 1, 2011

I used light soy sauce (to reduce sodium), but added 1 additional teaspoon for more asian flavor. Sauted broccoli with the green onions in 1tb olive oil (no butter). Removed and cooled in fridge. Heated the crushed ramen in same pan (no additional oil/butter needed). I left out the nuts; ramen was crunch enough that you dont miss them. Very good. Way too much dressing!! I added a little bit at a time until the lettuce was lightly coated and stored the rest of the dressing for a later time.

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Reviewer:

lola8314

Reviewed: Jan. 2, 2011

Our Christmas crowd of 21 really enjoyed this salad. I tripled lettuces and had some left, but only doubled the dressing and had some left over. Wondering if I could use sugar substitute (like Splenda) in the dressing and might try that next time.

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Reviewer:

Spartan

Cooking Level: Intermediate

Home Town: Detroit, Michigan, USA

Reviewed: Jul. 28, 2010

I loved this salad, though I did make some changes. I used only 1/4 cup oil and the rest water. I used 1/3 cup splenda instead of sugar and I added ginger and garlic powder to add some flavor. I left out the butter altogether. I substituted almonds for walnuts. I used cooked broccoli. It was so flavorful and yummy!

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Reviewer:

velvetallyn

Reviewed: May 28, 2010

One of my favs! This is always a hit at picnics and gatherings.

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Reviewer:

mmmmgood!

Reviewed: Apr. 6, 2010

Awesome salad...just couldn't get enough of it...I think this is all my Mother ate!

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Reviewer:

Shelly

Cooking Level: Expert

Living In: Oxnard, California, USA

Reviewed: Mar. 11, 2010

Most excellent. The recipe makes too much dressing, so use sparingly. But it's quite yummy. The kids loved the idea of the ramen crunchies. Make sure you don't forget the green onions....it was the perfect flavor.

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Reviewer:

GingerBlue

Cooking Level: Expert

Reviewed: Aug. 16, 2009

Lovely salad. Great dressing. Had to omit the nuts due to an allergy and added thin slices of red bell pepper instead. I also blanched the broccoli before hand. The next day it made a great lunch with thinly sliced barbecued chicken breast added to it.

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Reviewer:

Anina

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Reviewed: Jul. 27, 2009

Just ok, didn't use near as much sugar it indicated as it seemed like tons, was not too fond of the walnuts in it.

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Reviewer:

MOMMYMILLER1

Cooking Level: Intermediate

Home Town: Montreal, Quebec, Canada

Living In: Whitby, Ontario, Canada

Reviewed: Jul. 1, 2009

This salad was absolutely delicious! But I had to make some changes to make it lower in fat and sugar: I used Splenda instead of sugar, omitted the ramen noodles and butter. I toasted the walnuts in the microwave by itself for a couple of minutes, then added a little cooking spray and sprinkled some Splenda on it, and let it cool it down before adding to the salad. The green onions really gives a nice flavor to this salad. Thanks!

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