Asian Ramen Salad

Notes: This was good, I did have it for leftovers many days. Naomi asked for some every time she saw me eating it. Pretty basic and similar to what Mom made growing up.

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RIDICULOUSLY AMAZING ASIAN RAMEN SALAD

PREP TIME

2 HR 10 MINS

TOTAL TIME

2 HR 10 MINS

This ridiculously amazing Asian ramen salad will have you and your guests going back for thirds and fourths. Everyone will be asking for the recipe and you'll want to bring this easy dish to every potluck!

Servings: 8 -10

INGREDIENTS

• 1: 16 ounce bag coleslaw mix
• 1 cup sunflower seeds, de-shelled/shelled/no shells
• 1 cup Diamond of California sliced almonds
• 2: 3 ounce bags ramen* (any flavor, you won't be using the seasoning packets so it doesn't matter)
• 5 stalks of scallions, sliced
• 3/4 cup vegetable oil
• 1/3 cup white vinegar
• 1/2 cup granulated sugar

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INSTRUCTIONS

1. In a large bowl, place coleslaw mix, sunflower seeds, sliced almonds, crushed ramen (see note below), and scallions.
2. In a large measuring cup, add vegetable oil, vinegar, and sugar. Whisk together. Don't worry if the sugar will not completely dissolve.
3. Pour oil mixture over the coleslaw mix and toss everything together with a large spatula until everything is coated well.
4. Cover bowl with plastic wrap and chill in refrigerator for at least 2 hours.
5. Serve cold or room temperature.

RECIPE NOTES

To crush ramen, place ramen block into a Ziploc bag and using a rolling pin, gently crush the ramen into smaller pieces.

I personally didn't add the seasoning packets because I don't like the MSG/sodium content in ramen seasoning packets. However, I know this is a popular recipe and there are MANY variations of it. So, it's all up to preference on whether or not you want to add the seasoning packets, or anything else to this salad! :)

Carmelized Onion Feta Spinach Pizza with White Sauce

from Little Spice Jar

Serves: 1-12 inch pizza

Notes: This was nice to have to change up our regular peppperoni. Everyone seemed to like it, especially Camilla. 

Ingredients

• pizza dough for one pizza
• 3 tablespoons olive oil
• 6 ounces fresh baby spinach
• 4 ounces baby bella mushrooms, sliced ( I didn't have any so we skipped)
• 1 medium red onion, thinly sliced (about 1/4 inch thick) (used regular)
• salt and pepper
• 1/2 teaspoon sugar
• 1 tablespoon balsamic vinegar
• 2 tablespoons butter
• 2 tablespoons flour
• 1 tablespoon garlic, minced
• 3/4 cup + 2 tablespoons warm milk
• 3 tablespoons parmesan cheese
• 1 cup mozzarella cheese
• 1/2 cup feta cheese (see note)

Instructions

1. Heat a tablespoon of olive oil in a medium skillet over medium heat. Add the baby spinach and saute until just wilted. Transfer the spinach to a strainer and using the bottom of a glass, press out some of the excess liquid from the spinach, set aside.
2. Add another tablespoon of olive oil to the same skillet and saute the mushrooms for 3-4 minutes or until they brown just barely. Season with a little salt and pepper, remove to a plate.
3. Add the last tablespoon of olive oil to the skillet set over medium heat. Add the onions and season them with a small pinch of salt. Allow the onions to cook down for 10 minutes, stirring as necessary. Do not allow the onions to brown. Add the sugar and stir to coat evenly. Allow the onions to cook for another 10 minutes. When the onions have cooked down, add the balsamic vinegar and stir to combine, set aside.
4. Position a rack in the center of the oven and preheat the oven to 475ºF. Flatten the pizza dough into a 12-inch circle. Create a lip or rim by thickening the dough around the crust portion. This keeps the sauce in instead of running over the sides. Transfer dough carefully to a parchment lined baking sheet. Let dough rest for 10-15 minutes.
5. In a small saucepan, melt the butter and add the flour and garlic and allow to cook for 1-2 minutes. Do not let the flour brown. Continue to whisk as you add in the warm milk. Add the parmesan cheese, and a small pinch of nutmeg if desired. Season with salt and pepper to taste. When the sauce just barely reaches a boil, remove from heat.
6. Top the prepared pizza dough with sauce, leaving the ‘lip’ sauceless. Sprinkle on three-quarters of the mozzarella cheese, followed by the mushrooms, spinach, and caramelized onions, and finish with the remaining mozzarella and feta cheese. Allow the pizza to bake for 10-15 minutes. You can turn the broiler on for the last minute of cooking if you’d like your edges and cheese to be a little more brown.