Asian Spinach Salad

When I first came across this recipe in 2008, we ate it almost every night. It is so simple & tasty it was difficult to move on.

Asian Spinach Salad

7 tablespoons olive oil (divided)
3 tablespoons sugar
3 tablespoons rice vinegar
3 tablespoons soy sauce
1 – three ounce package Asian noodle soup mix (such as Top Ramen), noodles coarsely broken (I doesn’t matter which flavor, as only the noodles will be used)
1/2 cup slivered almonds
2 tablespoons sesame seeds (optional)
1 ten ounce bag ready-to-use spinach leaves

Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. Season dressing with salt and pepper.

Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds. Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes.

Pour contents of skillet into large bowl and cool 10 minutes. Add spinach, Toss with enough dressing to coat & Serve

Recipe Source: Adapted from Bon Appétit

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