Cold Noodle Broccoli Spinach Salad
Cold Noodle Broccoli Spinach Salad is a healthy blend of ramen noodles, roasted fresh broccoli and spinach, tossed in a light vinaigrette.
- 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
- 1/2 cup vegetable oil
- 1/2 cup sherry vinegar
- 2 tsp sriracha
- 1 tsp fresh ginger finely grated
- 1/4 tsp brown sugar
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.
Store tightly covered in refrigerator for 1 - 2 days.
Rice or white wine vinegar may be substituted for sherry vinegar.
Serving: 1cupCalories: 355kcalCarbohydrates: 24.02gProtein: 5.49gFat: 27.6gSaturated Fat: 20.79gSodium: 1038.92mgPotassium: 382.52mgFiber: 2.9gSugar: 1.93gVitamin A: 2328.13IUVitamin C: 62.45mgCalcium: 63.74mgIron: 2.32mg
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