Ramen salad

When I was a kid, I used to love to eat dry ramen as a snack. That irresistable crunch! That salty powder! Just mash it up in the bag, add the powder, give it a good shake, and eat it straight from the bag. Delicious. No hot water necessary.

But now I am a responsible healthy eater (most of the time), I rarely get to eat ramen (I limit my intake to horribly hungover mornings), and never dry ramen out of a bag, god forbid. So how thrilled was I when my good friend Marisa brought this salad to a dinner party!

The dressing is vaguely Asian - I added more vinegar and more soy sauce. Also beware proportions - the recipe below is for a big bowl of salad that you'd bring to a potluck (my dressing bottle runneth over).

Dressing
9 tbl sugar
9 tbl white vinegar
3 tsp salt
3 tsp sesame oil
2 tsp soy sauce
3/4 cup vegetable oil

Notes from Marisa:

yes, 9 tablespoons is a weird amount. i keep meaning to figure out what it's equivalent to, but still have not. we usually use olive oil, and stick the whole thing in the blender...and i'm not that strict about measuring...

i just used the mixed greens (plastic box) from costco. and then, anything that you'd put in a "chinese salad": chicken, ramen (beware of stale), tomatoes...oh, and black sesame seeds make it seem super fance.

one tip: since there's so much vinegar, definitely don't mix until ready to eat. this one wilts greens super fast.

Here I used edamame (frozen from Trader Joe's), red bell pepper, sesame seeds and CILANTRO (so key for maximum Asian flavor).