Email to Mand      

Recipe Categories: gijane's HOME PAGEAPPETIZERS BABYFOOD BAKING BBQ BEAUTYMAKEUP BEVERAGES BOOZE BREAD BREAKFAST BRITISH CAKESandPIES CANDY CASSEROLES CELEBRITY CHILI2 CHILLI COOKIES COOKINGTIPS COPYCAT CROCKPOT DESSERTS EGGLESS EGGS ETHNIC FISHandSEAFOOD FOODHISTORY FRUIT GAME HISTORICAL HOLIDAYS HOUSEHOLD Humor ITALIAN JAMSandJELLIES KIDS LowCarb4Sean LOWFAT MAFIARECIPES MARINADES MEATS MICROWAVE PASTA PASTRIES PETS PICKLES PIZZA POULTRY RAMEN-NOODLES RICE ROCCODISPIRITO SALADandDRESSING SALSA SANDWICHES SAUCES SideDishes SNACKS SOUPSandSTEWS TAILGATE VEGAN VEGETABLES VEGETARIAN WINGS

Ramen Beef Salad




Source of Recipe


the web


List of Ingredients




1 (3 ounce) package beef flavor ramen noodle soup mix, broken up
2 cups boiling water
1 cup fresh spinach, shredded
1/2 cup red onion, thinly sliced
1 lb. deli roast beef, sliced into bite-sized strips 2 tablespoon rice vinegar
2 tablespoon oil
1 tablespoon prepared horseradish
1/2 cup pickled beets, julienned, drained
1 teaspoon poppy seeds


Recipe



In a small bowl combine the soup packet with the vinegar, oil and horseradish. Whisk to combine and set aside. Cook the Ramen noodles in boiling water as directed for 3 minutes. Drain well and place them in a serving bowl. Add the spinach, onion, roast beef and mix to combine. Pour the dressing mixture over noodles and spinach and toss gently. Sprinkle the beets and poppy seeds over the top of the salad just before serving. Serve at room temperature.



Serving Size

Serves 2 to 3. This recipe can be doubled or tripled.