From Shirley's Recipes

Salads: Potluck Spinach Salad

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 packages 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 granulated sugar
1/2 cup vegetable oil
2 tablespoons soy sauce
Dash of ginger powder
1 (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

Leanne Van Horn? — 31 March 2008, 13:40

Marinate chicken in a bit of the dressing for flavor; peapods and bean sprouts are good additions as well.

Melissa? — 05 May 2013, 10:12

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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Page last modified on December 02, 2015, at 05:55 AM