Also known as my favorite summer meal + my favorite quick lunch to bring for work.


Growing up, my family ate tons of salads, so I have a weird amount of nostalgic “salad memories”. My brother and I never minded eating salads as kids so long as they had homemade vinaigrette type dressings on them, so we ended up with a few family favorites memorized that we would switch around based on the cuisine type we were pairing it with (though they all were so tasty we would often have them on their own when we were too lazy to cook). This was always our go to recipe when we were craving asian vinaigrette flavors.


It’s sweet and salty with a rice vinegar kick and is really easy to customize with different toppings. The one crucial topping ingredient to this salad that MUST be used, though, is the crunchy Ramen noodles.  I wish I could credit someone for it, but learned about this salad like 15 years ago when a neighbor brought it to a BBQ so I don’t know where to even start with that one…

For 1

1/2 tsp honey
1 tsp rice vinegar
1tsp low sodium soy sauce
3 tsp canola oil

1 package Ramen noodles
3 tbsp butter
2 cups spring mix or preferred lettuce
Any other toppings you may want (I used avocado and orange peppers) almonds, chicken

1. Heat up a sauce pan with your 3 tbsp of butter, then break up your uncooked ramen noodles into small pieces (while still within the package). Once butter is melted, pour broken up noodles into saucepan.  Stir continuously until lightly browned, watching carefully not to burn the noodles. Once browned, set aside to cool.

2. Whisk all dressing ingredients together and toss with your ramen noodles and other toppings.


Yummm anyone else going through an avocado phase (which = going broke from buying avocados in New York)?


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