Asian Spinach Salad

Photo: Oxmoor House

This superfast salad combines nutrient-rich spinach with crunchy ramen noodles, Asian veggies, and a light honey-ginger vinaigrette dressing.

Yield: 4 servings
Recipe from Oxmoor House

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Recipe Time

Prep Time:

Nutritional Information

Amount per serving
  • Calories: 373
  • Calories from fat: 14%
  • Fat: 5.7g
  • Saturated fat: 1.5g
  • Monounsaturated fat: 2g
  • Polyunsaturated fat: 1.3g
  • Protein: 26.6g
  • Carbohydrate: 57g
  • Fiber: 4.8g
  • Cholesterol: 54mg
  • Iron: 4.6mg
  • Sodium: 656mg
  • Calcium: 111mg

Ingredients

  • 1 (3-ounce) package ramen noodles
  • 1 (7-ounce) package baby spinach (about 8 cups)
  • 1 (9-ounce) package frozen cooked chopped chicken breast, thawed
  • 1 red bell pepper, seeded and chopped
  • 1 (6-ounce) package frozen snow peas, thawed and drained
  • 1/2 cup golden raisins
  • 1/4 cup honey
  • 3 tablespoons cider vinegar
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 1/2 tablespoons grated peeled fresh ginger

Preparation

  1. Discard seasoning packet in package of noodles. Crumble noodles.
  2. Place 2 cups spinach on each of 4 plates. Top evenly with of noodles, chicken, and next 3 ingredients.
  3. Combine honey and remaining 3 ingredients, stirring with a whisk. Spoon about 2 1/2 tablespoons honey mixture over each salad.
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