Crunchy Romaine Toss

Crunchy Romaine Toss

Made  times
Susan LeBlanc 0

"This is a great crunchy salad that goes well with spaghetti or steak. The homemade dressing makes it even better!"
I Made it Rate it Share Print
Added to shopping list. Go to shopping list.


45 m servings 557 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 557 kcal
  • 28%
  • Fat:
  • 43.3 g
  • 67%
  • Carbs:
  • 41g
  • 13%
  • Protein:
  • 6.3 g
  • 13%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 295 mg
  • 12%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  1. Melt butter in a large skillet over medium heat. Cook and stir ramen noodles and walnuts until toasted, about 5 minutes. Transfer mixture to a plate lined with paper towels and set aside until cooled.
  2. Whisk together vegetable oil, sugar, vinegar, soy sauce, salt, and pepper in a small bowl.
  3. Combine ramen noodle and walnut mixture with lettuce, broccoli, and green onions in a large serving bowl. Pour in the dressing and toss to coat.


Most helpful
Most positive
Least positive

This is a delicious salad but for a more healthy take, cut out the butter and frying altogether. You don't need to toast the ramen noodles (I use Ichiban) because they are already crunchy. To ...

DELICIOUS! I halved the recipe, but when I went to make the ramen/nut topping, I accidentally forgot to 1/2 that, lol, so I just used the whole thing in there (it was sooo good that I didn't wan...

I make this salad once a week, and it's a hit with all my guests! I substitute balsamic vinegar for the red wine vinegar, and have found that 1/2 cup oil, 1/2 cup sugar, 1/4 cup balsamic vinegar...

Make sure you break the ramen up really small or its hard to eat. The dressing is delicious, but makes a ton. I tossed the salad in 1/3 of the amount I made and put the rest on the side and no o...

Always a crowd pleaser! Be sure not to cook the nut/ramen noodle mixture too long or it will burn.

took this to a Christmas party and people loved it!

I really liked this salad. I think it's a great recipe. I'm not sure why, but only 1/2 of it got eaten at the work potluck. It didn't go over nearly as well as the usual cabbage/ramen noodle ...

This is a fabulous salad. Try adding dried cranberries, or mandarin oranges and some left over chicken. I make the dressing with splenda so I can control the sugar. I have also replaced the r...

This is a wonderful recipe. It is different and easy and perfectly delicious.

Other stories that may interest you