ASIAN SPINACH SALAD

 6 Servings

[look for rice vinegar in the Asian foods section of the supermarket.] 

8 tablespoons olive oil (reserve 2T for sauteeing)

3 tablespoons sugar

3 tablespoons unseasoned rice vinegar

3 tablespoons soy sauce

1 3-ounce package Asian noodle soup mix (such as Top Ramen),
      noodles coarsely broken

1/2 cup slivered almonds

2 tablespoons sesame seeds

1 10-ounce bag ready-to-use spinach leaves

1 bunch green onions, chopped

Dressing:
Whisk 6 tablespoons oil, sugar, vinegar and soy sauce in small bowl to blend. 
Season dressing with salt and pepper.

Heat remaining 2 tablespoons oil in heavy medium skillet over medium heat. 
Add noodles from soup mix (reserve seasoning packet for another use), nuts and sesame seeds.

Stir until noodles, nuts and seeds are toasted and golden, about 8 minutes.  

Pour contents of skillet into large bowl and cool 10 minutes. 
Add spinach and green onions to same bowl. 

Toss with enough dressing to coat.  Serve, passing remaining dressing separately.