Ramen Beef Salad (meat)
Email This Recipe Print Recipe Contributed by Eileen Goltz

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

Instructions

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.

Notes

This special recipe will soon become a salad favorite

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