This summer salad received the highest rating from our Test Kitchens staff. We love the combination of garden-fresh flavors.
Oxmoor House JANUARY 2005
Heat a large nonstick skillet over medium heat. Add ramen noodles and pecans; cook 10 minutes or until lightly browned. Remove from heat, and cool to room temperature.
Combine ramen noodles, pecans, salad greens, and next 3 ingredients in a large bowl.
Combine balsamic vinegar and next 5 ingredients in a small bowl, stirring well with a whisk. Pour dressing over salad mixture; toss well.
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