Recipe Friday: Strawberry Spinach Salad with Pecans
Posted June 3, 2011on:
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Hey friends, here’s a break in the action from the soul-searching writing to introduce yet another summery recipe! It looks like we might break 60 degrees this weekend (please don’t snicker… it’s a big deal here in the Great Soggy North!), so this is a great one anywhere in the northern hemisphere!
I based this off of a recipe I found on the web that made me raise an eyebrow. Ramen noodles? A sugary dressing? Yet reviews promised greatness, so I tossed it together quickly and took it to a gathering (with a few modifications to suit my preferences, and to make it healthier). Yep–this is a keeper!
Strawberry Spinach Salad with Pecans
1 tbsp vegetable oil
1 3 oz package ramen, any flavor (but use the noodles only)
1 c pecan halves or pieces
1/4 c vegetable oil
2 tbsp white sugar
2 tbsp red wine vinegar
1/2 tsp soy sauce
fresh ground pepper
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 container with a tight-fitting lid, place 1/4 c vegetable oil, sugar, red wine vinegar, soy sauce, and a few turns of black pepper. Place lid tightly on container, and shake to mix.
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! (Add more pepper if you want.)
It’s a little sweet, a little sour, and it’s got crunch! (Like me. Maybe.) I didn’t think I’d like it so much, but it’s good! Try it!! (and I have a “chicken” seasoning packet, if anyone wants it…..)