Ingredients
The following ingredients have 9 Servings
- 1 package ramen noodles, crushed (discard flavor packet)
- 1/4 cup sliced almonds
- 1/4 cup chopped pecans
- 1/4 cup (1/2 stick) unsalted butter, melted
- Pinch kosher salt
- 3/4 cup salad oil (light olive oil, canola, or vegetable oil)
- 1/2 cup apple cider vinegar
- 3/4 cup granulated sugar
- 1/2 teaspoon paprika
- 1/2 teaspoon dry mustard
- 1/2 teaspoon kosher salt
- 1 garlic clove, minced
- 2 teaspoons poppy seeds
- 1 (1 pound) bag romaine lettuce, torn
- 1 head iceberg lettuce, washed, spun and torn
- 1 (12 ounce) bag frozen broccoli florets, thawed and coarsely chopped
- 2 strips bacon, cooked crisp and crumbled
- 1 rib celery, chopped
- 2 green onions, sliced
- 1/4 cup grated Parmesan, or crumbled feta, gorgonzola or bleu cheese
- 1 (15 ounce) can of mandarin oranges, well drained
- 1/2 cup dried cranberries
- Freshly cracked black pepper, to taste
Instruction
- Preheat oven to 400 degrees F.
- In a small bowl, mix the ramen noodles, almonds and pecans; sprinkle with salt and pour melted butter on top and toss. Transfer to a baking sheet and toast in the oven, stirring occasionally, until browned, about 10 minutes. Set aside to cool until ready to serve the salad.
- Whisk together the dressing ingredients and refrigerate until needed.
- When ready to serve, add all of the salad ingredients to a large salad bowl in the order listed, crack some fresh pepper on top and drizzle about half of the dressing on top, or just enough to lightly coat the lettuce.
- Add half of the topping; toss. Sprinkle on the remaining topping but reserve the remaining dressing for the table. Serve immediately.
