Ramen Crunch Salad with Turkey
Ingredients
- 5 slices deli Turkey breast, cut into strips
- 1 red onion, thinly sliced
- 8 oz Romaine lettuce, chopped
- 1 pint grape tomatoes, cut in half
Dressing:
- 3 tbsp vinegar
- 3 tbsp sugar
- 3 tbsp soy sauce
- 6 tbsp oil
Noodle Crunch:
- 1 (3 oz) pkg ramen noodles, seasoning packet thrown away
- ½ cup slivered almonds
- ¼ cup sesame seeds
- 1 tbsp oil
Instructions
- Prepare the dressing: 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.
- Prepare the noodle crunch: Preheat the oven to to 350℉. On 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.
- Before serving: Combine lettuce with tomatoes and Turkey/dressing. Top with ramen noodles crunch.
