Ramen Taco Salad Recipe 425

CRUNCHY RAMEN TACO SALAD

Make our Crunchy Ramen Noodle Salad for a potluck-perfect dish! Ramen noodles meet taco salad with this crispy, crunchy and colorful ramen noodle salad.

Provided by My Food and Family

Categories Holiday & Special Occasion Recipes

Time 15m

Yield 15 servings, 2/3 cup each

Number Of Ingredients 9

Crunchy Ramen Taco Salad image

Steps:

Mix dressing, hot sauce and lime juice until blended.
Break Ramen Noodles into large bowl. Discard Seasoning Packets or reserve for another use.
Add remaining ingredients and dressing mixture to noodles; mix lightly.

Nutrition Facts : Calories 150, Fat 8 g, SaturatedFat 2.5 g, TransFat 0 g, Cholesterol 25 mg, Sodium 210 mg, Carbohydrate 14 g, Fiber 3 g, Sugar 2 g, Protein 5 g

Ingredients

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Hot Sauce
2 Tbsp. fresh lime juice
2 pkg. (3 oz. each) ramen noodle soup mix
1 pkg. (14 oz.) coleslaw blend (cabbage slaw mix)
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT Shredded Sharp Cheddar Cheese
1/2 cup coarsely chopped fresh cilantro

RAMEN TACO SALAD RECIPE - (4.2/5)

Provided by á-5531

Number Of Ingredients 9

Ramen Taco Salad Recipe - (4.2/5) image

Steps:

Mix dressing, hot sauce and lime juice until blended. Break ramen noodles into large bowl. Discard seasoning packets or reserve for another use. Add remaining ingredients and dressing mixture to noodles; mix lightly. Serve and enjoy!

Ingredients

1/2 cup KRAFT Classic Ranch Dressing
1/2 cup TACO BELL® Hot Restaurant Sauce
2 tablespoons fresh lime juice
2 (3-ounce) packages ramen noodle soup mix
1 (14-ounce) package coleslaw blend
1 cup frozen corn, thawed
1 cup rinsed canned black beans
1 cup KRAFT sharp cheddar cheese, shredded
1/2 cup fresh cilantro, coarsely chopped

TOP RAMEN® SALAD

This light and crunchy salad is excellent with BBQ chicken. This recipe is from my mother-in-law and has been a family favorite for years.

Provided by Nicole Burnham

Categories Salad Coleslaw Recipes No Mayo

Time 55m

Yield 6

Number Of Ingredients 9

Top Ramen® Salad image

Steps:

Preheat oven to 350 degrees F (175 degrees C). Spread ramen noodles, sunflower seeds, and almonds onto a baking sheet.
Bake noodles, sunflower seeds, and almonds in the preheated oven until fragrant and toasted, 10 to 15 minutes. Cool to room temperature.
Combine coleslaw mix and green onions in a large bowl. Pour cooled noodle mixture over the top.
Whisk olive oil, reserved ramen seasoning packets, vinegar, sugar, and black pepper together in a bowl until dressing is smooth. Pour dressing over coleslaw and toss to coat.

Nutrition Facts : Calories 449.9 calories, Carbohydrate 34.9 g, Cholesterol 6.1 mg, Fat 31.1 g, Fiber 4 g, Protein 9.9 g, SaturatedFat 3.6 g, Sodium 323.9 mg, Sugar 3.9 g

Ingredients

2 (3 ounce) packages chicken-flavored ramen noodles, broken into pieces, seasoning packets reserved
½ cup raw sunflower seeds
½ cup slivered almonds
1 (16 ounce) package coleslaw mix
3 green onions, chopped
½ cup olive oil
3 tablespoons white vinegar
1 tablespoon white sugar
½ teaspoon ground black pepper

RAMEN TACO SALAD

Make and share this Ramen Taco Salad recipe from Food.com.

Provided by Sam 3

Categories Lunch/Snacks

Time 15m

Yield 2-3 serving(s)

Number Of Ingredients 6

Ramen Taco Salad image

Steps:

Cook noodles according to package directions and drain.
Brown beef and drain.
Stir in 1/2 seasoning packet.
Mix all ingredients together.
Add dressing.

Ingredients

1 (85 g) package beef-flavor ramen noodles
1/2 lb ground beef
1 small tomatoes, chopped
1/2 cup onion, chopped
1 cup cheddar cheese, shredded
thousand island dressing

RAMEN NOODLE SALAD

With added crunch from ramen noodles and sunflower seeds, plus a sweet, glossy dressing, this lively salad is a definite crowd-pleaser! -Beverly Sprague, Baltimore, Maryland

Provided by Taste of Home

Categories Lunch Side Dishes

Time 25m

Yield 16 servings.

Number Of Ingredients 11

Ramen Noodle Salad image

Steps:

Whisk together first 5 ingredients. Refrigerate, covered, until serving., Discard seasoning packet from noodles or save for another use. Break noodles into small pieces. In a large skillet, heat butter over medium-high heat. Add noodles; saute until golden brown., Combine romaine, broccoli, onions, sunflower kernels and noodles. Just before serving, whisk dressing and pour over salad; toss to coat.

Nutrition Facts : Calories 189 calories, Fat 13g fat (3g saturated fat), Cholesterol 4mg cholesterol, Sodium 144mg sodium, Carbohydrate 17g carbohydrate (7g sugars, Fiber 2g fiber), Protein 4g protein.

Ingredients

1/2 cup sugar
1/2 cup canola oil
1/4 cup cider vinegar
1-1/2 teaspoons soy sauce
1/4 teaspoon salt
2 packages (3 ounces each) ramen noodles
2 tablespoons butter
1 bunch romaine, torn (7 cups)
1 bunch broccoli, cut into florets (4 cups)
6 green onions, chopped
1/2 cup sunflower kernels

RAMEN NOODLE SALAD

A friend at work gave me this recipe. It didn't seem like one I would like, but she made it one day and brought it to work. It has been one of my favorites ever since. It's quick & easy to make.

Provided by mammafishy

Categories < 15 Mins

Time 10m

Yield 4-6 serving(s)

Number Of Ingredients 6

Ramen Noodle Salad image

Steps:

Mix together the coleslaw mix, crushed noodles& sunflower kernels.
In a small bowl, mix the Ramen Noodle seasoning pkt.
,oil, vinegar& sugar together.
Mix all together& refrigerate at least 2 hours.

Nutrition Facts : Calories 501.4, Fat 39.6, SaturatedFat 5.9, Sodium 445.3, Carbohydrate 32.9, Fiber 3.4, Sugar 15.1, Protein 6.6

Ingredients

1 (8 ounce) bag coleslaw mix (I used half of a 16 oz. bag)
1 package ramen noodles, raw & crushed (I like the Oriental Flavor)
1/2 cup sunflower seeds (I used dry roasted)
1/2 cup oil
1/4 cup cider vinegar
1/4 cup sugar (I use 6 pkts. of Splenda)

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