Crunchy Romaine Ramen Salad

Crunchy Romaine Ramen Salad

Another weekend wrapped up! Why do they go by so quickly? I hope everyone had a great weekend.


I always seem to post a salad recipe on Sunday or Monday – coincidence? Nah. I need salad after some of my weekends. This crunchy romaine ramen salad is so good! It’s a staple in my home, the home I grew up in, and many many homes in Tupelo, MS (and probably MS in general).

In fact, there used to be a restaurant that served this salad. They called it “that salad” on the menu because everyone came in and said “I want that salad…” It’s that good – doesn’t even need a title!


I almost titled it “That Salad” here but that would be so confusing. I have no idea who to give credit for this recipe because I learned to make it from my mom, but speak up if you know! For now, I’ll give my mom the credit.

Goal this week: start Christmas shopping. Another goal: Finish Christmas shopping. I think I have a plan for most in my life, but it’s a lofty goal.


Do you have one person in your life who is SO HARD to shop for?? Me too – my dad. I try to get creative every year – will try again. I can do it.

Crunchy Romaine Ramen Salad


  • 4-5 cups romaine lettuce, chopped
  • 2 tomatoes, diced
  • 2 scallions, chopped
  • 1 head (small head) broccoli, chopped
  • 1 block ramen noodles, crunched up into small pieces
  • 8 oz pecan halves
  • 1 tbs butter or olive oil
  • Dressing:
  • 1/2 cup olive or canola oil
  • 1/3 cup white wine vinegar
  • 2 tbs soy sauce
  • 1 tbs stevia or 2 tbs sugar
  • 1 tsp pepper


  1. In a skillet, heat butter or olive oil. Saute crunched up ramen and pecans and cook until toasted, about 7-10 minutes. Set aside to let cool.
  2. In a large bowl, add romaine, tomatoes, scallions, and broccoli.
  3. Mix all dressing ingredients well.
  4. Add ramen mixture to salad and when ready to serve, add as much dressing as desired.


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