It’s the salad that kids and adults both love.
My kids are obsessed with Ramen Noodles. If it was up to them they would eat these noodles every single day for breakfast, lunch and supper. However, since they have a mom, their life isn’t that much fun.
It’s sweet, tangy, and it has the crunch they love. It’s also the perfect salad for teenage boys that don’t love salad and also great for everyone else who does.
- 5 slices sliced deli turkey breast, cut into strips (or more)
- 1 red onion, thinly sliced
- 1 (8 oz) bag chopped Romaine lettuce
- 1 pint grape tomatoes, cut in half
- 3 Tbsp vinegar
- 3 Tbsp sugar
- 3 Tbsp soy sauce
- 6 Tbsp oil
- 1 pkg (3-oz) Ramen noodles, throw out seasoning packet
- 1⁄2 cup slivered almonds
- 1⁄4 cup sesame seeds
- 1 Tbsp oil
- In a medium size bowl or container, combine vinegar, sugar, soy sauce and oil. Add the turkey and onion and toss to combine. Cover and refrigerate for 1 hour or overnight. This helps the onions “pickle” removing the bitterness of the onions.
- Preheat the oven to to 350. In a baking sheet, combine the noodles broken up into small pieces, with the almonds, sesame seeds and oil. Bake 10-12 minutes until golden brown. You can freeze these weeks in advance.
- Combine lettuce with tomatoes and turkey/dressing.Top with Ramen noodles crunch.
Since we’ve had different allergies over the years, we’ve completely omitted the slivered almonds and sesame seeds and only prepared the crunch with ramen and oil.
I made this salad over Yom tov it was a hit! So easy and delicious!
so delicious!! Made it Shabbos day!!
Great salad! So fresh and crunchy. Love it!
Made this for dinner with leftover roasted Turkey. Doubled the recipe, and this turned out so delicious, I’m glad I did! The whole family loved this salad. I didn’t have any tomatoes, so I added what I had on hand instead: 1 yellow bell pepper, and 4 sliced carrots. I also used white onions because I didn’t have red. And, it still turned out like dynamite! Thanks for the recipe, I’m definitely making this again!