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.
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How about a great ice-cream dessert to serve on the patio. You can make this dessert way ahead of any simple celebration and left overs will stay just as good as day one for weeks to come.
Chocolate-Dipped Waffle Cone Bars
Servings 8
Ingredients
- 12 7-ounce package waffle cones divided use
- 1/4 cup butter melted
- 2 Tbsp brown sugar
- 1 cup dark chocolate chips
- 1 Tbsp shortening
- parchment paper
- 3 pints dulce de leche or caramel ice cream softened enough to stir
- 3/4 cup chopped almonds we like Blue Diamond Lightly Salted
- cocoa Powder
- dark chocolate chunks for garnish
Instructions
- Preheat oven to 350°.
- Line bottom and sides of a 9-inch square pan with aluminum foil, allowing 2-3 inches to extend over sides.
- Break 8 waffle cones into pieces. Process waffle cone pieces, butter and brown sugar in a food processor until finely crushed.
- Press crumb mixture into prepared pan. Bake for 10 minutes.
- Cool completely in pan on wire rack (about 30 minutes).
- Break remaining 4 cones into large pieces, about 2 inches.
- Microwave chocolate chips and shortening in a medium, microwave-safe bowl on high for 1 - 1/2 minutes or until melted, stirring at 30-second intervals.
- Gently add waffle cone pieces to melted chocolate and fold with spatula to coat. Scoop pieces out onto a parchment-lined baking sheet and spread so that they are in one layer and mostly not touching.
- Freeze at least 15 minutes.
- Place softened ice cream in large bowl, and fold in frozen waffle cone pieces and almonds.
- Spread evenly over cooled crust.
- Cover pan and freeze 6 hours or until firm.
- Lift mixture from pan, using foil sides as handles. Cut into 16 squares.
- Garnish with chocolate chunks, almonds, and a dusting of cocoa powder.
