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Crunchy Romaine Salad with Sweet Sesame Vinaigrette

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  • Level: Easy
  • Total: 50 min (includes cooling time)
  • Active: 25 min
  • Yield: 4 to 6 servings
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Sweet Sesame Vinaigrette:

1/4 cup mandarin syrup, from canned mandarin oranges in light syrup

1/4 cup rice wine vinegar

2 tablespoons canola oil 

1 tablespoon toasted sesame oil 

2 tablespoons white sesame seeds, toasted

1 teaspoon finely minced fresh ginger

1/2 teaspoon instant ramen seasoning

Crunchy Romaine Salad:

One .3-ounce package instant ramen noodles

1 cup sliced almonds 

2 romaine hearts, halved lengthwise and cut into 1/2-inch pieces 

2 cups broccoli florets, blanched 

1 cup shredded carrots 

One 10.5-ounce can mandarin oranges in light syrup, drained and cut into 1/2-inch pieces

5 scallions, sliced (about 1/2 cup) 


  1. For the vinaigrette: Combine the mandarin syrup, vinegar, canola oil, sesame oil, sesame seeds, ginger and ramen seasoning in a jar. Cover tightly with a lid and shake until emulsified. Hold in the refrigerator. Shake again before using.
  2. For the salad: Preheat the oven to 350 degrees F. On a baking sheet, break up the ramen noodles into small pieces with your hands. Add the almonds and shake the pan to spread everything in an even layer. Bake until the ramen and almonds are a deep golden brown, 12 minutes. Let cool completely.
  3. In a large bowl combine the romaine, broccoli, carrots, oranges and scallions. Toss with enough vinaigrette to lightly coat. Top the salad with the toasted ramen and almonds. Serve immediately.