Shirley's Recipes

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!!!!![[~Melissa]] &mdash; [-05 May 2013, 10:12-]
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Pro tips:
When toasting the almonds, ramen & sesame seeds, wait to add the sesame seeds until the almonds and ramen have just begun to brown, otherwise the sesame seeds tend to burn.
There is plenty of dressing & crunchies for at least a 12 oz bag of spinach, if not more (I usually get 16 oz). Since this is not good leftover (the crunchies get soggy), I usually fill a bowl with spinach and only add half of the dressing and crunchies and add more if it gets eaten. That way you don't have to throw it out- you can take the rest home and prepare it fresh and the crunchies stay crunchy!
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Servings: 10\\

Attach:PotluckSpinachSalad.jpg\

1/4 cup granulated sugar\\

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!!!!![[~Leanne Van Horn]] &mdash; [-31 March 2008, 13:40-]
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Marinate chicken in a bit of the dressing for flavor; peapods and bean sprouts are good additions as well.
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2 packages Top Ramen noodles, any flavor\\

Dash of ginger powder\\
1 (10 to 12 ounce) bag spinach leaves

Name: Potluck Spinach Salad\\
Key Ingredient: spinach\\
Preparation: brown; mix\\
Cuisine: Asian\\
Source: Leanne Van Horn\\
Food Group: vegetable\\
Meals: dinner, party, picnic\\
Courses: main, salad\\
Temperature: cold\\
Effort: easy\\
Prep. Time: :20\\
Elapsed Time: :20\\
Servings: 10

2 pkgs. Top Ramen noodles, any flavor\\
1/2 cup slivered almonds\\
1 to 1 1/2 tablespoons sesame seeds\\
1/3 cup butter\\
1/4 cup cider vinegar\\
1/4 cup sugar\\
1/2 cup vegetable oil\\
2 tablespoons soy sauce\\
Dash of ginger powder\\
10 to 12 ounce bag spinach leaves

Crush ramen noodles in bag. Remove seasoning packets and reserve for
another use. Melt butter. Brown noodles, almonds and sesame seeds in
butter.\\
For dressing, mix cider vinegar, sugar, vegetable oil, soy sauce and ginger
powder.\\
Just before serving, mix noodle mixture, dressing and spinach leaves.

Optional additions: 1 bunch chopped green onions; cooked chicken; mandarin
orange segments or water chestnuts