A salty-sweet dressing and lots of crunch make spinach salad much more fun. Add some leftover chicken and call it dinner. (from my friend Heather W)
8 tablespoons olive oil
3 tablespoons sugar
3 tablespoons unseasoned rice vinegar
3 tablespoons soy sauce
salt and pepper
1/2 cup slivered almonds
3 oz package Ramen noodles, coarsely broken (throw away seasoning packet)
2 tablespoons sesame seeds
10 oz baby spinach
chopped scallions
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in a small bowl or shake it together in a mason jar. Season with salt and pepper.
Heat remaining 2 tablespoons oil in a large skillet over medium-low heat. Add almonds, noodle pieces and sesame seeds and cook for several minutes, stirring, until nicely toasted and golden. Put mixture in a large salad bowl and let it cool. Toss with spinach and scallions and enough dressing to coat.
*You can make the dressing and toast the nuts/noodles/seeds ahead of time. Just combine everything when you're ready to serve.
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