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Recipe

Ramen Noodle Salad in a big bowl.

Ramen Noodle Salad

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Prep Time 27 minutes
Servings 4 Servings
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Ingredients:  

  • 4 cups romaine lettuce Chopped
  • 2 cups mixed greens
  • 2 oranges Segmented
  • 1 red pepper Sliced
  • 1 cup cherry tomatoes Halved
  • 1 avocado Diced
  • 1 pack ramen noodles Crushed
  • 1/4 cup black or white sesame seeds
  • 1/2 cup chopped Peanuts Optional

For the dressing

  • 1/2 cup honey Slightly warmed in the microwave or in a pot.
  • 1/2 cup apple cider vinegar
  • 3 tbs soy sauce Low sodium
  • 2 tbs sesame oil
  • 1 cup olive oil
  • 1/2 tsp salt
ECK

Instructions: 

  • Chop up all of your vegetables and place them into a large mixing bowl.
  • Set a frying pan over medium heat with a touch of oil. Crunch up the ramen and toast them in the pan until golden brown. Keep an eye on the pan, the dry noodles will toast quickly.
  • Remove the noodles from the heat and let cool slightly.
  • In a microwave safe bowl, heat 1/2 a cup of honey until slightly warm. 10 seconds.
  • Next add your honey, 1/2 cup apple cider, 3 tbs soy sauce, 2 tbsp sesame oil, 1 cup olive oil and 1/2 tsp of salt to a large mason jar and shake until fully mixed. Keep in the fridge for up to 1 week.
  • Pour the dressing over the salad and enjoy!