Cold Noodle Broccoli Spinach Salad
355kcal
Ingredients
- 4 cups broccoli florets about 1 large head
- 2 cloves garlic sliced
- 2 tbsp vegetable oil
- 1 tsp kosher salt
- 1/2 tsp black pepper
- 6 ounces ramen noodles
- 4 cups fresh spinach leaves loosely oacked
- 3 medium green onions thinly sliced
- 1 tbsp each toasted sesame seeds and sliced almonds optional
For Vinaigrette:
- 1/2 cup vegetable oil
- 1/2 cup sherry vinegar
- 2 tsp sriracha
- 1 tsp fresh ginger finely grated
- 1/4 tsp brown sugar
Equipment
- Ever Sharp Chefs Knife
Instructions
- Preheat oven to 450 degrees F.
- Toss broccoli and sliced garlic with 2 tablespoons oil, salt and pepper on a rimmed baking sheet. Roast 20 - 25 minutes until broccoli is tender.
- In a medium saucepan, add ramen noodles and enough water to cover. Bring water to a boil, reduce heat and allow noodles to simmer for 3 minutes or until tender. Remove from heat, drain and rinse with cold water.
- In a small bowl whisk together ingredients for vinaigrette - oil, vinegar, sriracha, ginger and brown sugar.
- Transfer broccoli and garlic to a large bowl. Pour vinaigrette over broccoli and toss to coat. Add spinach and scallions, gently toss. Top with sesame seeds and almonds.
Nutrition
Serving1cupCalories355kcalCarbohydrates24.02gProtein5.49gFat27.6gSaturated Fat20.79gSodium1038.92mgPotassium382.52mgFiber2.9gSugar1.93gVitamin A2328.13IUVitamin C62.45mgCalcium63.74mgIron2.32mg
Notes
Store tightly covered in refrigerator for 1 - 2 days.
Rice or white wine vinegar may be substituted for sherry vinegar.