This was brought to our Easter Cookout last night by my BF's mom. It
was an interesting combo - basically, a simple salad (I'm guesing
premade, bagged) of romaine lettuce, shredded carrots, and grape
tomatoes, tossed with a package of uncooked, broken-up ramen noodles.
Dressed with some kind of sweetish dressing. The ramen started off
crispy, like a weird crouton, but eventually softened up from the
dressing.

We ate the leftovers for lunch today (the least soogy parts, anyways),
and the ramen tasted basically the saem as if they'd been cooked. We
topped it with leftover grilled, BBQ sauced mahi-mahi. It made a pretty
good lunch, alongside leftover cornbread and mixed olives.

She tod me that the salad recipe came from a colleague, at a potluck.
It's an unusual salad; I don't know if I'd ever think to make it, but I
might eat it on a potluck table.

Of course, people would say the same thing about the crazy Jello salad
I served yesterday - strawberry jello with crushed pretzels, cream
cheese, cool whip, and sliced strawberries - but it went like crazy.
Gotta love us evil Americans, calling a sugar-and-artificial-coloring
fest like that "salad". Yeah, right. definitely not for the dessert
table. Eat it instead of lettuce anc cukes, just as healthy. But hey,
ya need a jello 'salad' for the southern crowd I had!!!

Jude-
I make this pretty often...
Use whatever lettuce you want (mesclun, romaine). Top with "asian"
veggies (snow pea pods, water chestnuts, bamboo shoots, broccoli, bean
sprouts, green onions). I add chicken or steak. I add a can of
drained mandarin oranges. Saute the broken up ramen noodles in a
tablespoon of butter till lightly browned. Sprinkle on salad.
Dressing is the ramen oriental flavor packet, 1/4 c. balsamic vinegar,
3T. soy sauce, about 3 T. sugar (more or less to taste) and about 1/2
c. veg. oil. Blend and toss over salad.

"Jude" > wrote

> This was brought to our Easter Cookout last night by my BF's mom. It
> was an interesting combo - basically, a simple salad (I'm guesing
> premade, bagged) of romaine lettuce, shredded carrots, and grape
> tomatoes, tossed with a package of uncooked, broken-up ramen noodles.
> Dressed with some kind of sweetish dressing. The ramen started off
> crispy, like a weird crouton, but eventually softened up from the
> dressing.

Paula Deen made a ramen type salad, and I would say it'd be
sweet, 1/4 cup of sugar in the dressing? Yikes.

http://www.foodnetwork.com/food/reci..._22334,00.html

nancy

Nancy Young wrote:

> Paula Deen made a ramen type salad, and I would say it'd be
> sweet, 1/4 cup of sugar in the dressing? Yikes.
>
> http://www.foodnetwork.com/food/reci..._22334,00.html
>
> nancy

I ALWAYS cut down the sugar on those type recipes. It just makes my
teeth hurt imagining how sweet they'd be otherwise? In fact, do you
think you'd taste anything else BUT sweet?
Goomba

Jude wrote:
> This was brought to our Easter Cookout last night by my BF's mom. It
> was an interesting combo - basically, a simple salad (I'm guesing
> premade, bagged) of romaine lettuce, shredded carrots, and grape
> tomatoes, tossed with a package of uncooked, broken-up ramen noodles.
> Dressed with some kind of sweetish dressing. The ramen started off
> crispy, like a weird crouton, but eventually softened up from the
> dressing.

Sounds quite awful. Ramen noodles for crunch instead of croutons.
Yuck. Croutons have substance and a range of tastes. This is a woeful
substitution. Then using the ramen "seasoning packet" in the dressing
would compound the mess with all that salt. But thanks for the
warning, it goes right onto the list of Things I Don't Have To Try To
Know They're Bad. -aem

On Sun, 16 Apr 2006 17:57:27 -0400, Goomba38 >
wrote:

>Nancy Young wrote:
>
>> Paula Deen made a ramen type salad, and I would say it'd be
>> sweet, 1/4 cup of sugar in the dressing? Yikes.
>>
>> http://www.foodnetwork.com/food/reci..._22334,00.html
>>
>> nancy
>
>I ALWAYS cut down the sugar on those type recipes. It just makes my
>teeth hurt imagining how sweet they'd be otherwise? In fact, do you
>think you'd taste anything else BUT sweet?
>Goomba

I don't know what it is about the south and sugar, but folks down here
do like sweet stuff.
--
modom

aem wrote:

> Jude wrote:
> > This was brought to our Easter Cookout last night by my BF's mom. It
> > was an interesting combo - basically, a simple salad (I'm guesing
> > premade, bagged) of romaine lettuce, shredded carrots, and grape
> > tomatoes, tossed with a package of uncooked, broken-up ramen noodles.
> > Dressed with some kind of sweetish dressing. The ramen started off
> > crispy, like a weird crouton, but eventually softened up from the
> > dressing.
>
> Sounds quite awful. Ramen noodles for crunch instead of croutons.
> Yuck. Croutons have substance and a range of tastes. This is a woeful
> substitution. Then using the ramen "seasoning packet" in the dressing
> would compound the mess with all that salt. But thanks for the
> warning, it goes right onto the list of Things I Don't Have To Try To
> Know They're Bad. -aem


Remember those ramen in packets are really high in fat, I stopped eating
them because of this...and this concoction sounds straight from Tobacco
Road.

--
Best
Greg

I'm with aem. This is one of those dishes that becomes famous only
because it doesn't stink as bad as it sounds. Don't quite know why
it's so popular -- it's cheap? it's fast? it's weird? -- but I've never
actually heard of anybody making it for *themselves*: it's always for
a pot luck. Made by . . . don't kill the messenger, kids . . .
ite-whay rash-tay.

Personally, I'd rather bring a Greek Salad. Yeah, nobody'll look at it
and guess it sucks, but that's perfectly okay with me.

> wrote

> ite-whay rash-tay.

Spelt it wrong. It's ite-whay ash-tray.

nancy

wrote:
> I'm with aem. This is one of those dishes that becomes famous only
> because it doesn't stink as bad as it sounds. Don't quite know why
> it's so popular -- it's cheap? it's fast? it's weird? -- but I've never
> actually heard of anybody making it for *themselves*: it's always for
> a pot luck. Made by . . . don't kill the messenger, kids . . .
> ite-whay rash-tay.


LOL! Hence the Jello Salad on my lovely table.

Wanna know what I made, and what folks ate? (3 of us, 6 guests.)

Starters:
Veggie tray with spinach dip, plus chips and crackers. They ate the
chips with the dip, nobody touched the veggies. Whole bag of chips and
2 sleeves of crackers finished.
Olive assortment - they picked at them a little.
Blue cheese stuffed celery with hazelnuts. Semi-popular.
Devilled eggs. All gone by dinnertime.

Main Meal:

Shrimp and Pineapple Kebabs with homemade tomatoey BBQ sauce. All gone.
BBQed chicken and mahi-mahi with homemade dark more traditional BBQ
sauce. Untouched by the guests other than 1 piece of chicken eaten by
BFs brother.
Hamburgers, brought by the BFs dad, who's "a picky eater". Eaten by all
6 guests for dinner.
Grilled veggie skewers - made 1 per person plus a few extras. I think
maybe 3 were eaten.
Grilled, marinated portobello caps - Eaten by us, 2 eaten by guests.
Cornbread. Almost untouched.
Homemade baked beans. Well received.
Potato Salad, brought by BF's stepmom. Well received.
Ramen Noodle Salad. Brought by BF's mom. Well received.
Strawberry Jello Pretzel Salad. The 9x13 pan was almost empty by the
end of the meal.

Dessert:
Homemade crumb-topped blueberry pie. Untouched!!!
Individual sized oreo cheesecakes. A few eaten as dessert, but most of
them were happily taken home as party favors.
Store-bought apple pie, brought by the BF's mom. Half gone.
Coconut cake, brought by BF's stepmom. Half gone.

Beverages: Pink wine - gone; beer- gone; lots of soda consumed. Iced
tea and homemade lemonade untouched.

I love my BF, but his family has just a touch of redneck in the genes,
I'd say!!

Next time, I'll but the damn premade junk at Costco instead of wasting
2 days cooking!!

>
> Personally, I'd rather bring a Greek Salad. Yeah, nobody'll look at it
> and guess it sucks, but that's perfectly okay with me.

Bet that woulda gone uneaten, too. I think it's all the sugar in the
dressing that makes this one popular.

BTW, I noticed some decent sounding variations on this salad theme, but
do realize hers was prebagged romaine lettuce with shredded carrots in
it, and a box of grape tomatoes tossed through. NOT an oriental salad!!
This might be not-too-bad with some of the other items mentioned, like
scallions and baby corn and red peppers and broccoli ....but then
again, if I'm doing that, I'll make my asian soy-ginger-sasame oil
marinade and dressing, not ramen noodle powder and sugar!!!

"Goomba38" > wrote in message
...
> Nancy Young wrote:
>
>> Paula Deen made a ramen type salad, and I would say it'd be
>> sweet, 1/4 cup of sugar in the dressing? Yikes.
>>
>> http://www.foodnetwork.com/food/reci..._22334,00.html
>>
>> nancy
>
> I ALWAYS cut down the sugar on those type recipes. It just makes my teeth
> hurt imagining how sweet they'd be otherwise? In fact, do you think you'd
> taste anything else BUT sweet?
> Goomba

Wrong.......

if you cut in some soya sauce, vinegar and oil (plus the sugar) - it's an
excellent salad dressing.

I make it with nappa cabbage, raman noodles (none of the seasoning) and
almonds. Kids and adults love it.

Elaine

On 16 Apr 2006 17:51:08 -0700, "Jude" > wrote:

wrote:
>> I'm with aem. This is one of those dishes that becomes famous only
>> because it doesn't stink as bad as it sounds. Don't quite know why
>> it's so popular -- it's cheap? it's fast? it's weird? -- but I've never
>> actually heard of anybody making it for *themselves*: it's always for
>> a pot luck. Made by . . . don't kill the messenger, kids . . .
>> ite-whay rash-tay.
>
>
>LOL! Hence the Jello Salad on my lovely table.
>
>Wanna know what I made, and what folks ate? (3 of us, 6 guests.)

(snip list)

>I love my BF, but his family has just a touch of redneck in the genes,
>I'd say!!
>
>Next time, I'll but the damn premade junk at Costco instead of wasting
>2 days cooking!!

I hate to say it, but it sounds like they'd appreciate it more... tell
you what to do - next time, make ONE exotic dish that you would like
to eat yourself (for yourself) and let them have the white-trash food.
That way everyone will be happy! lol

(either that or you can ship me the leftover exotic stuff... it sounds
great!)

We had Easter dinner at church today and I was specially requested to
make slow-roasted vegetables like I did for Christmas. People must
like them because there was only a very small amount left over... and
since it was Easter Sunday I expected there'd be a hungry horde to
feed, so I made a big chicken pot pie and took that along too. It
really wasn't anything special - just a stew of fresh chicken breast
and potato/carrots/celery/sweetcorn thickened up with corn starch and
with some green beans mixed in before I baked it underneath a bought
puff pastry top... but I got compliments on it and the whole thing was
eaten

I make a salad with ramen noodles but it's a cole slaw recipe. I use
sunflower seeds, ramen noodles. Dressing is, equal amounts of oil,
vinegar, and sugar, then add the flavor paackage from noodles. It
always is gone, everyone loves it in KS, so I guess you could call us
whatever, but we all like it. Barb

elaine wrote:

>> I ALWAYS cut down the sugar on those type recipes. It just makes my teeth
>> hurt imagining how sweet they'd be otherwise? In fact, do you think you'd
>> taste anything else BUT sweet?
>> Goomba
>
> Wrong.......
>
> if you cut in some soya sauce, vinegar and oil (plus the sugar) - it's an
> excellent salad dressing.
>
> I make it with nappa cabbage, raman noodles (none of the seasoning) and
> almonds. Kids and adults love it.
>
> Elaine

I've had it. I STILL cut down on the sugar. I like to taste the soy and
other flavors too

Jude wrote:

> This was brought to our Easter Cookout last night by my BF's mom. It
> was an interesting combo - basically, a simple salad (I'm guesing
> premade, bagged) of romaine lettuce, shredded carrots, and grape
> tomatoes, tossed with a package of uncooked, broken-up ramen noodles.
> Dressed with some kind of sweetish dressing. The ramen started off
> crispy, like a weird crouton, but eventually softened up from the
> dressing.
>
> We ate the leftovers for lunch today (the least soogy parts, anyways),
> and the ramen tasted basically the saem as if they'd been cooked. We
> topped it with leftover grilled, BBQ sauced mahi-mahi. It made a pretty
> good lunch, alongside leftover cornbread and mixed olives.
>
> She tod me that the salad recipe came from a colleague, at a potluck.
> It's an unusual salad; I don't know if I'd ever think to make it, but I
> might eat it on a potluck table.
>
> Of course, people would say the same thing about the crazy Jello salad
> I served yesterday - strawberry jello with crushed pretzels, cream
> cheese, cool whip, and sliced strawberries - but it went like crazy.
> Gotta love us evil Americans, calling a sugar-and-artificial-coloring
> fest like that "salad". Yeah, right. definitely not for the dessert
> table. Eat it instead of lettuce anc cukes, just as healthy. But hey,
> ya need a jello 'salad' for the southern crowd I had!!!

I've seen a recipe for a Napa cabbage salad which uses ramen; I've got it on
my computer at home and it's quite good. Chicken is often added to it.

Regarding your Jell-O salad with pretzels, I've seen that referred to as a
"margarita" salad. It definitely has its place on summertime menus.

Bob, leaving sultry New Orleans in 8 hours or so

aem wrote:
>
> Sounds quite awful. Ramen noodles for crunch instead of croutons.
> Yuck. Croutons have substance and a range of tastes. This is a woeful
> substitution. Then using the ramen "seasoning packet" in the dressing
> would compound the mess with all that salt. But thanks for the
> warning, it goes right onto the list of Things I Don't Have To Try To
> Know They're Bad. -aem

ITA. I avoid potlucks like the plague because of dishes like this.

-L.

Karen AKA Kajikit wrote:


> I hate to say it, but it sounds like they'd appreciate it more... tell
> you what to do - next time, make ONE exotic dish that you would like
> to eat yourself (for yourself) and let them have the white-trash food.
> That way everyone will be happy! lol
>


Do you really consider fish and grilled vegetables and blueberry pie to
be exotic? I was thinking that I was making a farily simple menu!! LOL


> (either that or you can ship me the leftover exotic stuff... it sounds
> great!)

Well, I'm afraid the fish woud get stinky in the mail, so Mahi salad
for lunch again.
>
> We had Easter dinner at church today and I was specially requested to
> make slow-roasted vegetables like I did for Christmas. People must
> like them because there was only a very small amount left over... and
> since it was Easter Sunday I expected there'd be a hungry horde to
> feed, so I made a big chicken pot pie and took that along too. It
> really wasn't anything special - just a stew of fresh chicken breast
> and potato/carrots/celery/sweetcorn thickened up with corn starch and
> with some green beans mixed in before I baked it underneath a bought
> puff pastry top... but I got compliments on it and the whole thing was
> eaten

Sounds delicious. I love roasted veggies, but my oven was busy all day
with pie, cornbread, cheesecake, etc.....

Besides, I don't care too much about the leftovers. I shelled out about
$90 on food, so it;s kinda nice to have enough leftovers to fill
lunchboxes all week and create another dinner or 2 as well. (see my
post about recycled leftovers!!)

In article .com>,
"Jude" > wrote:

> She tod me that the salad recipe came from a colleague, at a potluck.
> It's an unusual salad; I don't know if I'd ever think to make it, but I
> might eat it on a potluck table.

We sometimes make a ramen "chinese" cabbage salad with toasted nuts
and a sweet/salty dressing.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

Replying to myself:

> I've seen a recipe for a Napa cabbage salad which uses ramen; I've got it
> on my computer at home and it's quite good. Chicken is often added to it.

Okay, I'm home now, and here's the recipe, which I'm pretty sure was posted
here last July, but which I modified a bit:

Asian Style Cabbage Salad

1/4 cup rice wine vinegar
1/2 teaspoon freshly-ground black pepper
2 tablespoons soy sauce
1/4 cup sugar
1/4 cup safflower oil
1 tablespoon sesame oil
1/2 cup sesame seeds
1/2 cup slivered almonds
1 package chicken-flavored ramen noodles
1/4 cup butter
1 head Napa cabbage
4 green onions

Make the dressing: In a small saucepan, heat vinegar, pepper, soy sauce,
sugar, and safflower oil. Bring the mixture to a boil, let boil for 1
minute, stirring to dissolve the sugar. Remove the pan from heat and let
cool. Add the sesame oil.

Cut cabbage into ribbons. Pour dressing over cabbage. Let marinate in the
refrigerator for at least an hour, or up to a week. Toss every now and then
while marinating.

Put almonds and sesame seeds into a dry skillet over medium heat. Stir
frequently until toasted. Meanwhile, break ramen into chunks.

Dump out skillet into a bowl. Melt the butter in the skillet, then add the
ramen, cooking over medium heat until the ramen begin to brown. When ramen
are just beginning to brown, add the seasoning packet from the ramen and
stir to combine. (You are by no means obliged to use the ENTIRE packet.
Half the packet seems about right to me.) Remove ramen from skillet with a
slotted spoon and add to seed/nut mixture. If making ahead of time, store
in an airtight container.

Just before serving, chop the green onions and toss with the cabbage along
with the crunchy stuff.

[NOTE: You can also add sunflower seeds.]

Bob

I have to look it up, but I found a similar recipe in one of those
women's mags you find at the checkout. I actually tried it, and the
hoarde liked it. Difference was the ramen was cooked first. Used an
oriental flavor of ramen noodles, a prepackaged 'broccoli slaw' and the
dressing was an emulsion using the oriental seasoning packet. They
looked at it funny, then tried it, then devoured it.
-Ginny