An Asian take on pasta salad. You can use any nationality of noodle here, though try and use the strand type, which is more traditional. Besides spinach, any greens you eat raw could sub here. If you wanted to make this a main-course salad, you could add some tofu, or cooked shrimp or whatever protein you like.

1 1/2 c noodles
3 T walnut oil, or other vegetable oil
3 T rice vinegar, or other white wine-type vinegar
1 T soy sauce
1 t peeled, grated fresh ginger, or 1/4 t ground ginger
dash cayenne or 1/4 t red pepper flakes, optional
5 – 6 c spinach or other salad greens, chopped
4 scallions, chopped
4 – 5 radishes, sliced
1/2 c chopped walnut pieces, or other chopped nuts

1. Prepare noodles according to package instructions. Drain, rinse briefly, and drain again.

2. Meanwhile, combine oil, vinegar, soy sauce, ginger, and cayenne, if using, in a serving bowl.

3. Add cooled noodles to bowl and toss with dressing. Add spinach and toss. Then add scallions, radishes, and walnuts and toss again. Taste and adjust if necessary.