Tonight I made this salad with romaine lettuce, but sometimes I use Napa cabbage for a different texture.


Crunchy Ranch Salad

serves 4-5


3 heads romaine lettuce, chopped

1 cup mayonnaise  (I like Duke’s brand)

1/2 cup milk

1/2 cup buttermilk

1 package ranch dressing mix

2 packages ramen noodles (discard seasoning packet)

1 tablespoon butter

1/3 cup sunflower seeds (toasted and salted)


To make the dressing, whisk to combine mayo, milk, buttermilk, and ranch dressing mix.  Let the dressing sit for an hour (or longer).


Crush the ramen noodles into small pieces.  Add butter to a skillet and toast the noodles over low heat until they are lightly browned, 3-5 minutes.  Remove noodles from pan immediately so they don’t burn.  Cool completely.


To assemble the salad, combine the lettuce, dressing, toasted ramen noodles, and sunflower seeds.  Serve immediately.