Stockyards City Cookbook Cookthrough: Amazing Asian Salad Toss Y’all

Mondays are one of my favorite days of the week. How many people do you know who can say that?! I love them because I am a hairdresser so I sleep in and stay in the house in my PJs until, well…I can’t tell you how long. I did accomplish a new recipe to share though and it did not require standing in the kitchen all day!

I present to you: The Ingredients. Easy!

The girls and I were getting together at April’s as usual. When flipping through the Stockyards City cookbook, deciding what to take to dinner, the Amazing Asian Salad Toss caught my eye. We decided to build the whole meal around the salad. April made her famous homemade chicken curry to add to the  mix. I must say this took all of 5-10 minutes to put together and all the girls cleaned their bowls, a few went back for seconds, and acted as if I made something from scratch!

Look, we're already done with the prep!

If you are looking for something new, different and easy to change up your routine look no further!

Amazing Asian Salad Toss

by Kathy Marr

8 packed cup baby spinach leaves  (I used a bag and 1/2 for 6 people)

1 red pepper, cut into thin strips

1 cup thin matchlike carrot sticks   (I bought a bag of carrots cut into slices in the produce section, easy to cut into strips)

1 green onion, thinly sliced

1/2 C chow mein noodles       (I used half of the can….I don’t measure much anymore, eyeball and see what works for you)

1/2 C Kraft Light Asian Toasted Sesame Dressing  (or use until your heart is content 🙂

Combine first 4 ingredients in large bowl. Add noodles and dressing just before serving; toss to coat.

Happy Cooking!


Here it is...yum!