Have you ever judged a salad based on the toppings? I do. Every time. Let’s face it… if the toppings don’t sound good then why make/order the salad?
I LOVE toppings on any and all salads, but salads can become costly the more toppings you add AND the ingredients go bad so fast. But what if I told you that you could made a crunchy salad topper instead and it will keep for more than a few days… well maybe. It’s pretty addicting. This crunchy salad topper is super simple to make and only requires a few ingredients.
What you’ll need to make this crunchy salad topper:
- ramen noodles
- sunflower seeds
- almonds
- uncooked quinoa
- butter
Coat the ramen noodle mixture with the melted butter and bake in the oven for 10 minutes. It doesn’t get much easier than that.
This crunchy salad topper adds the perfect crunch to most salads. You could even add a dried fruit such as cherries or cranberries after the mixture cools.
How to store this crunchy salad topper:
This crunchy salad topper can be stored in an air tight container for up to 2 weeks, but I’d be surprised if you have any left after a few days! 😉
It’s so addicting that sometimes I grab a handful for snacking while I’m making dinner.
The simple arugula salad:
Did you think I would just give you the crunchy salad topper recipe and leave you hanging without any salad inspo?
Yeah right!
I like to add this crunchy salad topper to this simple arugula salad with a homemade lemon vinaigrette. Arugula is a leaf vegetable that is slightly bitter and peppery in flavor that can be eaten on it’s own. In fact it can be quite pleasant and does not need to be smothered in dressing.
I like to lightly toss my arugula in a simple homemade lemon vinaigrette. It instantly brightens up this salad with a sweet subtle flavor… perfect for all summer long!
Add some freshly grated Parmesan or Mimolette cheese and homemade salad topper and you’ll have yourself a simple yet delicious salad.
What main dishes should I serve this salad with?
This salad is delicious alone, but is perfect to serve alongside any sort of light fish or chicken or pork. I often pair this salad with my delicious chicken piccata (pictured below on the right) which can be made in just twenty minutes.
It would also be the perfect addition on the side of any pasta or ravioli dish like my Cacio e Pepe Ravioli.
I hope you’ll give this crunchy salad topper and simple salad a try. They are always a staple in my summer rotation. I can’t wait to hear what you think!!
Arugula Salad with Homemade Lemon Vinaigrette Dressing & Crunchy Salad Topper
Ingredients
Homemade Salad Topper
- 2 pkg ramen noodles (flavor packets discarded)
- ½ cup sunflower seeds
- ½ cup slivered almonds
- 2 tbsp uncooked quinoa
- 4 tbsp butter
Arugula Salad
- Arugula
- Parmesan or Mimolette Cheese shredded
- Salad Topper
Homemade Lemon Vinaigrette Dressing
- 2 tbsp olive oil
- 2 tbsp lemon juice
- 1 tsp honey
- Pinch salt and pepper
Instructions
- Preheat oven to 400 degrees.
- Add crumbled Ramen noodles, sunflower seeds, slivered almonds, and quinoa to a baking sheet.
- Melt butter and drizzle over topping mixture. Stir until evenly coated.
- Bake for 10-12 minutes until mixture becomes golden brown.
- Remove from oven and cool completely before adding to salads. Store extra in an airtight container in the fridge!
- While salad topper is baking, prepare salad and dressing.
- In a small bowl add all Honey Lemon Dressing ingredients and whisk together. Set aside.
- In a medium bowl, add arugula. Sprinkle with Parmesan cheese and salad topper. Drizzle with dressing generously coating all arugula. Enjoy!
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I’d love to hear from you once you get the chance to make this recipe. Leave a comment below with your review or any modifications you made! And don’t forget to tag @rightbackspatula on Instagram if you take any pictures!