Rainbow Lemon-Garlic Ramen Toss

Bursting with color and Mediterranean flair, this vibrant ramen salad is equal parts refreshing and satisfying. A zesty lemon-garlic dressing ties together crisp veggies, briny olives, and tender rice noodles for a quick meal that’s as beautiful as it is delicious.

Rainbow Lemon-Garlic Ramen Toss

Course

Main
Prep time

10
cook time

10
servings

4
Author

@anettvelsberg

Ingredients

2 cakes Lotus Foods Organic Wide White Rice Ramen
1 cup cherry tomatoes, halved
1 orange bell pepper, diced
1 cup arugula
2 tbsp chopped parsley
½ cup marinated artichoke hearts, roughly
chopped
½ small red onion, thinly sliced
⅓ cup pitted kalamata olives
⅓ cup crumbled feta
3 tbsp toasted almond slices
1-2 tsp crushed red pepper flakes (optional)

Dressing:

¼ cup olive oil
2 garlic cloves, minced
zest and juice of 1 lemon
sea salt, to taste
black pepper, to taste

product used in the recipe

Organic Wide White Rice Ramen (4 Ramen Cakes)

1

Cook noodles according to directions on package. Drain and rinse under cold water briefly to prevent sticking.
2

While noodles are cooking, make the dressing: heat olive oil in a small skillet or saucepan over low heat. Add garlic and sauté until just golden and fragrant (~3-4 mins).
3

Stir in lemon zest and juice, season with salt and pepper, then remove from heat.
4

In a large bowl, combine noodles with tomatoes, bell pepper, arugula, parsley, artichokes, onion, olives, feta, almonds, and crushed red pepper (if using).
5

Pour the warm lemon-garlic dressing over the top and toss until everything is evenly coated. Taste and adjust salt and pepper as needed. Serve warm or at room temperature.