Dairy-Free Crunch Salad



Katherine participated in World Vision’s 30-Hour Famine last weekend. Not surprisingly, she came home very hungry, so we made her favorite dinner Sunday night: dairy-free fried chicken, baked potatoes, and her new favorite salad. It’s my new favorite, too. After all these months of CSA root vegetables, I’m ready for something that tastes like summer, and this is it.

This salad recipe is from Jen Hatmaker, who got it from the Robertsons’ Aunt Carol. No, I don’t know any of these people in person, but I do know a good recipe when I see it! Here is my dairy-free adaptation of Aunt Carol’s Crunchy Salad.

Dairy-Free Crunch Salad
A crunchy, refreshing, addictive salad. Add sliced chicken breast for a full meal.
  1. 1 three-pack bag of romaine hearts
  2. 1 package of dairy-free Ramen noodles
  3. 1/4 cup sunflower seeds
  4. 1/3 cup almonds, chopped
  5. 2 tablespoons dairy-free margarine
  1. 4 tablespoons brown sugar
  2. 1 teaspoon salt
  3. 6 tablespoons unseasoned rice wine vinegar
  4. 2-3 shakes Frank's Red Hot sauce
  5. 1/2 cup peanut oil
  1. Wash, dry and chop the lettuce.
  2. Place in a large bowl.
  3. Break up the Ramen noodles.
  4. Discard the flavor packet.
  5. Saute the noodles, sunflower seeds, and almonds in a skillet with the margarine.
  6. Let cool.
  7. Mix together the dressing ingredients.
  8. Pour the dressing over the lettuce.
  9. Add the noodle mixture.
  10. Toss well, and serve immediately.
  1. Add chicken breast slices for a complete meal.
Adapted from Aunt Carol's Crunchy Salad
No Whey, Mama