Asian Spinach Salad
"I cannot take credit for this salad, it is from another source, but I had to post, since everytime I make it I have to hand out the recipe. Kudos to the Bon Appetit folks, they rock!"
- Ready In:
- 20mins
- Ingredients:
- 9
- Serves:
-
6
ingredients
- 8 tablespoons olive oil
- 3 tablespoons white sugar
- 3 tablespoons rice vinegar, unseasoned
- 3 tablespoons soy sauce
- 1 (3 ounce) package ramen noodles, broken into pieces, uncooked
- 1⁄2 cup slivered almonds
- 2 tablespoons sesame seeds
- 10 ounces spinach leaves, fresh, ready to use
- 3 stalks green onions, chopped
directions
- For the dressing:.
- Mix 6 tbsp olive oil along with the sugar, rice vinegar and soy sauce. Season with salt and pepper.
- Heat remaining oil over medium heat. Add noodles, nuts and sesame seeds. Stir until toasted and golden, about 8 minutes.Put spinach and onion in large bowl, toss in noodle mixture and toss with the dressing. Serve immediately.
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Reviews
-
Excellent salad! Easy to whip together in no time and unlike most recipes, the dressing really doesn't have to be made ahead of time. Used sliced almonds instead of slivered cause that's what I had. Served with steak and baked potatoes but would have been happy with the salad alone. Thanks for sharing the recipe! -
Very Good!
RECIPE SUBMITTED BY
I live in Chandler, Arizona- the desert! We tend to grill everything, even the Thanksgiving turkey. My husband and I enjoy trying new recipes, but they cannot be complicated, we've got two busy boys. My favorite cookbook currently is Taste of Home, Annual winners, 2004. Each year my in-laws get us the subscriptions to the Taste of Home and Quick cooking. I do enjoy all foods, and my all time favorite cookbook is the Junior League Reflections in the Sun, it's several years old.
