A great first course to any Asian dinner, this crunchy salad is full of flavor. A word of caution – take our suggestion of breaking up the Ramen noodles in a bowl to heart. They are very brittle will literally fly all over your kitchen if you’re not careful!
Crunchy Almond Spinach Salad
Servings: 6
Ingredients
Dressing
- 6 Tbsp olive oil
- 3 Tbsp rice vinegar
- 3 Tbsp soy sauce
- 3 Tbsp sugar
- 2 Tbsp olive oil
Salad
- 2 Tbsp olive oil
- 3 ounces package asian soup noodles Top Ramen - without season packet, coarsely broken. Do this in a bowl!
- 1/2 cup slivered almonds
- 2 Tbsp sesame seeds
- 10 ounces package baby spinach
- 4 green onions sliced
Instructions
- Whisk together dressing ingredients in a small bowl and set aside.
- Heat 2 T. olive oil in a medium non-stick pan over medium heat. Add noodles, almonds and sesame seeds and sauté until golden and toasted - just a few minutes. Put in a bowl to cool.
- Place spinach and green onion in a large salad bowl. Add noodle mixture and enough dressing to coat. Toss. Pass additional dressing in a separate bowl.
Notes
Add grilled chicken or shrimp to turn this salad into a meal.
