Crunchy Spinach Salad
Ingredients
8
servings
- 1 cup pecans, chopped
- 1 package Ramen Noodles, uncooked & broken
- 2 tbsp butter
- 1 bunch broccoli, chopped
- 1 bag spinach
- 4 thin green onions, chopped
- 1/2 cup oil
- 1/8 cup sugar
- 1/4 cup Balsamic vinegar
- 1 1/2 tsp soy sauce
- salt and pepper to taste
Step-by-Step Instructions
- For the salad dressing, combine the oil, sugar, balsamic vinegar, soy sauce and salt and pepper to taste. Set aside.
- Remove noodles from bag, discard flavor pack and break noodles into small pieces.
- In a skillet over medium heat, brown pecans and noodles in butter, stirring frequently, about 3-5 minutes until golden and fragrant. Cool on paper towels.
- Toss the spinach, green onions and broccoli with the salad dressing. Top with the cooled pecans and noodles just before serving.
Common Problems and Solutions
Q: Why are my noodles and pecans getting soggy?
A: Don't add the noodle-pecan mixture until right before serving. The dressing will soften them if they sit too long. You can prep everything ahead and add the crunchy topping at the last minute.
Q: Can I make the dressing ahead?
A: Yes! The dressing actually benefits from sitting for an hour or two so the flavors meld. Just keep it separate from the salad until you're ready to serve.
Tips and Techniques
The key to this salad is keeping the pecans and noodles crispy - don’t dress the salad until just before serving, and add the crunchy topping last. You can prep all components ahead and assemble at the last minute, making it perfect for entertaining.
Ingredient Substitutions
- pecans: walnuts or sliced almonds
- balsamic vinegar: red wine vinegar or rice vinegar
- spinach: mixed greens or romaine lettuce
Equipment Needed
- skillet
- large salad bowl
- whisk or jar for dressing
