July 16, 2011: Spinach-Noodle Salad

July 16, 2011

Here’s a simple, light, healthy and tasty cold salad for a hot summer day.

Spinach-Noodle Salad:

Take 1 bag (10 oz.) of fresh spinach, wash and de-stem. Boil in about 3 Qts. H2O for about 2 minutes. Remove with a slotted spoon but keep H2O. Immediately put spinach in cold H2O to arrest cooking. Drain and squeeze H2O out of spinach and chill. While spinach is cooling, boil 10oz. wheat or soba noodle in the H2O for about 4 minutes. Immediately immerse in cold H2O to arrest cooking. Drain. Add 1 Tblsp. Olive oil to drained noodles. Add spinach to noodles. Matchstick two carrots and add to spinach/noodles and mix. Chill for about 1 hour. While salad is chilling make dressing.

Dressing: 3 Tblsp. Olive Oil+ 2 Tblsp. Rice Vinegar+2 Tblsp. Shoyu (soy sauce)+1 Tblsp. Mirin.

Mix dressing well and add just before serving. Top with Furikake or toasted sesame seeds.



  1. I like the term “arrest cooking.”

    Halt, in the name of the law!

  2. Made this for dinner tonight and have already had seconds….soooo good! Perfect for the hot weather.

  3. Yes, I’m digging into my leftovers now. Just as good the day after. Affordable as well. I can’t wait to make it for guests! Yes, it’ll be perfect for the upcoming hot weather. I’ll be making a lot of this dish in the days to come. Thank you Lisa, for testing it out on your end.

  4. This is waiting for me when I get home in the fridge…I doubled the recipie this time so I’d have plenty of leftovers. Added a block of Tofu too 🙂

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