Oxmoor House

Asian Spinach Salad

Asian Spinach Salad RecipePhoto: Oxmoor House


  • 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


Discard seasoning packet in package of noodles. Crumble noodles.

Place 2 cups spinach on each of 4 plates. Top evenly with of noodles, chicken, and next 3 ingredients.

Combine honey and remaining 3 ingredients, stirring with a whisk. Spoon about 2 1/2 tablespoons honey mixture over each salad.

  • Prep Time:
  • Yield: 4 servings

Nutritional Information

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

Good to Know

A salad this flavorful and colorful works as as side or an entrée. Baby spinach, like other leafy greens, is a great source of heart-healthy folate. It also has iron, which is best absorbed when eaten with vitamin C, and bell peppers are the best source of vitamin C.

Cooking Light Superfast Suppers