South Sea Salad recipe

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Ingredients

1 large head romaine lettuce, chopped
1 large head bok choy, chopped
½ cup sliced almonds
½ cup sunflower seed kernels
2 (3 ounce) packages ramen noodles, crumbled (flavoring packets reserved for other use)
2 (15 ounce) cans mandarin oranges, drained
2 tablespoons butter
½ cup olive oil
¼ cup white sugar
¼ cup vinegar
1 tablespoon soy sauce

Nutrition Info

267.7 calories
carbohydrate: 23.8 g
cholesterol: 5.1 mg
fat: 18.3 g
fiber: 2.8 g
protein: 4.6 g
saturatedFat: 4.3 g
servingSize: -
sodium: 393.1 mg
sugar: 12.1 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Mix romaine lettuce and bok choy in a large bowl, add almonds and sunflower seed kernels. Sprinkle crumbled ramen noodles over the lettuce mixture, add Mandarin oranges and toss.

  2. Melt butter in small skillet over medium heat, cook until browned, 2 to 3 minutes. Remove from heat.

  3. Beat olive oil, vinegar, sugar, and soy sauce together to dissolve the sugar until the mixture is smooth, whisk browned butter into the mixture.

  4. Drizzle dressing over the salad and toss to coat.

Recipe Yield

12 servings

Recipe Note

This is one of my favorite salad recipes passed on to me from my friend Pam D. A wonderful light and crunchy salad. Great with seared Ahi tuna.

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