Monday, November 10, 2014

Asian Lettuce Salad

Is salad season over?  It's never over in our house. I tasted this incredible salad at my sister in law's as I helped her prepare for her son's rehearsal dinner.  As I assembled it, I realized that this had the Asian  flavors my family would love.  I served it on Thanksgiving day and it was finished off right to the last drop. This is one of those recipes that can be prepared ahead of time. 

  • 3 heads of romaine lettuce hearts
  • 1 pgk Mr. Noodle (chicken flavor)
  • 1/3 cup butter
  • 1/3 cup raw sunflower seeds
  • 1/3 cup slivered almonds 
  • fresh herbs (dill, mint, basil)
  1. Cut romaine heads in half vertically and  slice horizontally through the lettuce head.
  2. Melt butter in skillet.
  3. Crunch noodles and add the noodles with spices to the skillet.
  4. Stir in nuts and seeds.
  5. Stir fry slowly at low heat, till the ingredients turn golden brown.
  6. Transfer to container and refrigerate till needed.
  7. Crumble nut mixture on top of lettuce bed, add fresh herbs and drizzle dressing prior to serving.
  • 2 Tbsp. soya sauce
  • 2 Tbsp. maple syrup
  • 2 Tbsp. grape seed oil
  • 2 Tbsp. vinegar
 Mix ingredients in container and pour over salad just prior to serving.


  1. Das hört sich sehr lecker an. Vielen Dank für dieses schöne Salat-Rezept.

    Sophie aus Germany <3

  2. The crunchy ingredients are similar to the Oriental salad made with cabbage but what a nice change to make it with Romaine. That crunch is what appeals to me.
    The dressing looks yummy - I will try this version. Thanks, Marg.

    1. I agree, I much prefer the romaine. I love this recipe as written, but I need to add a caution: Because of the really helpful suggestion as to cutting the romaine (and pictures it as still whole when cutting), PLEASE wash it thoroughly before using. Lettuce (of any kind) is notorious for concealing pockets for soil and bacteria that can't simply be shaken out. I cut the romaine (as suggested) but before going to the next step, rinse it well in a collander, shake to get rid of excess water, and then give it time to air-dry or put it in a clean towel and shake dry or rub with towel very gently. I know, I know - most cooks know to do this without being reminded, but when I read that heads of lettuce - any kind - and cabbage, etc. do a great job of hiding soil bacteria, I don't mind erring on the side of wisdom!

    2. Thanks Audrey for your wise words of caution. I am a firm believer of washing all vegetables...and I think I just take it for granted that everyone would do that. It's always better to be more cautious than not. Great tip of wisdom from our guests.

  3. With amazing recipes like this I regret that we have to be sodium-conscious at our house :((

    1. With amazing recipes like this, I refuse to worry about the sodium - or anything else! There is a soya sauce that is supposedly light on sodium, but the seasoning packet in the Mr. Noodle (which I'm guessing is similar to the Ramen noodles, except in shape?) does contain quite a bit of sodium, but............Hey, the rest of the recipe is sooo healthy!

  4. Oh yum! I recently had a similar one at a neighbourhood potluck and some of us stood around the bowl when it was time to leave, waiting to find out who had made it because we wanted to get the recipe - too funny! The recipe was graciously shared and is very close to this one. I also made this for my nephew's wedding rehearsal party just a month ago!!

  5. It's so nice that this recipe has you toast all the crunchy ingredients in lovely butter. so many other similar recipes just have you toss in the broken noodles right from the pack and that is not nearly as tasty

    1. I was just in the process of making this salad and notice your moment. You are so right. I absolutely love the crunchy texture that produced through this process. Thanks for comment.