- 1 (3-ounce) package ramen noodle soup mix, flavor pack removed
- 2 tsp. lemon juice
- 2 tsp. honey
- 2 T. cider vinegar
- 4 T. extra-virgin olive oil
- 1 tsp. fresh, grated ginger root
- 1 T. soy sauce
- 1 head romaine lettuce, torn
- 1/2 small red onion, chopped
- 1 (11-ounce) can mandarin orange sections, drained
- 1/2 cup sliced almonds
Crumble the dry ramen noodles. Bake the noodles in a shallow pan at 350° F for 10 minutes or until they are toasted, stirring after 5 minutes. Remove them from oven and cool completely.
While the noodles are toasting, prepare the dressing by combining the lemon juice, honey, cider vinegar, olive oil, ginger root, and soy sauce in a small resealable jar. Seal the jar and shake vigorously to combine.
Toss together the lettuce and onion in a bowl. Drizzle with the dressing; toss again. Add the noodles, almonds, and oranges; toss again. Serve immediately.
- Yields: 4-6 servings
- Preparation Time: 20 minutes
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