She posted a recipe recently that I had to try. So last night I made it for an after Sabino Canyon hike to share with my hiking friend. This was a great recipe, and I changed it up a bit for me, and it was satisfying, tasty, and heathy. Fantastic! It includes ramen noodles, that sounds strange, but the sauteing of them help to change their consistency to a toasted crunchiness. If I were to do this again, I would replace some of the sugar with honey and add a tablespoon of orange juice and a bit of grated rind. So good salading!!!
Crunchy Strawberry Spinach Salad
1 tbsp vegetable oil
1 3 oz package ramen (noodles only)
1 c almond slices
1/4 c vegetable oil
2 tbsp white sugar
2 tbsp red wine vinegar
1/2 tsp soy sauce
8 strawberriesfresh ground pepper
6 oz baby spinach
2 c sliced strawberries
6 oz baby spinach
2 c sliced strawberries
1. Heat 1 tbsp vegetable oil in a skillet over medium heat until hot. Crumble ramen noodles (set seasoning packet aside for another use) into skillet. Add nuts. Stir frequently to toast nuts and noodles, toasting for 3-5 minutes. Keep them moving to avoid burning. Remove from heat and let cool.
2. Make dressing: In a blender, place 1/4 c vegetable oil, sugar, red wine vinegar, soy sauce, and a few turns of black pepper, and 8 strawberries. Blend and place in container with a tight lid.
3. Assemble salad: In large bowl, combine spinach and strawberry slices. Add cooled nuts and noodles; toss to combine. Top with dressing; toss to mix thoroughly. You are ready to serve!
