Oriental Salad Recipe with Sweet & Sour Dressing is crunchy, flavorful, easy to make, and full of nutrients!

This salad is good served with Orange & Jalapeno Marinaded Grilled Flat Iron Steak!

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ORIENTAL SALAD RECIPE WITH SWEET & SOUR DRESSING

This recipe is very easy and makes a lot. You can easily double or triple it to serve more without much trouble. It travels well and is great for potlucks and barbecues.

I prefer to make this salad a few hours in advance omitting the ramen noodles. I like them to remain crunchy. When you’re ready to serve, add the ramen and salad dressing and toss. That’s it.

This is a healthy and versatile salad that goes well with any main dish. As well, to turn it into an entree salad add protein like grilled chicken, steak, or shrimp.

WHAT MAKES A GOOD SALAD?

Typically, really good salads have contrasting textures. For instance, crunchy lettuce, nuts, and/or croutons paired with something creamy like avocado or the salad dressing. Chewy craisins or other dried fruit is good too.

As well, stand-out salads have one bold flavor and a hint of sweetness. Sometimes an ingredient hits a couple of different of these qualities. For this salad, the dressing serves both bold flavor and slightly sweet. Another example, if you add blue cheese to a salad it would definitely be a bold flavor as well as have a creamy texture.

Now, when you’re thinking about putting a salad together, remember these very versatile ‘rules’ for the best possible salad.

ORIENTAL SALAD RECIPE WITH SWEET & SOUR DRESSING

The dressing for this salad is Red Wine Vinaigrette. It’s easy to mix together. I like to make it a day ahead of time and store it in an airtight container in the refrigerator until I’m ready to eat.

However, you can certainly purchase Red Wine Vinagrette. (Click for my recommendation.)

I updated this post from an earlier version dated January 23, 2013. I made new photos and simplified the recipe instructions.

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Oriental Salad with Sweet & Sour Dressing

An easy, bright, salad with broccoli and ramen noodles.

Author: Paula

5 from 4 votes

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Prep Time: 5

Cook Time: 1

Servings: 6 servings

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Ingredients

Dressing

¾ cup olive oil
3 teaspoons low sodium soy sauce
½ cup granulated sugar
½ cup red wine vinegar
salt and pepper to taste

Salad

1 cup walnuts chopped
1 package ramen noodles uncooked & broken up (discard flavor packet)
3 Tablespoons butter
1 head lettuce Romaine or Iceberg lettuce torn into pieces
2 medium green onions sliced
2 cups broccoli florets

Instructions

Dressing
In a mason jar, pour all dressing ingredients close the lid and shake vigorously for 30 seconds. Use the desired amount on Oriental Salad.
Refrigerate leftover dressing in an airtight container for up to 1 week.
Salad
Heat a saucepan to medium. Melt butter. Cook walnuts and noodles in butter until toasted.
Layer lettuce in a bowl. Top with onions, broccoli, nuts, and noodles.
Pour salad dressing over the salad and toss before serving.

Nutrition

Nutritional information given is an automatic calculation and can vary based on the exact products you use and changes you make to the recipe. If these numbers are important to you, I recommend calculating them yourself.

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11 Comments

Love this recipe it’s one of my favorites

The picture posted also has stick carrots and purple cabbage. But you don’t post those ingredients in your recipe. Why not? Just curious. It does look delicious tho!!