By Chef Alli

Asian Greens Salad

photo of jar salads


3-4 Tbsp. Honey Lime Vinaigrette 
½ sweet red bell pepper, seeds and membranes removed, diced
2-3 cups fresh baby spinach or baby kale
1-2 Tbsp. chopped scallions
½ cup alfalfa sprouts
½ cup shelled edamame
¼ cup crushed ramen noodles (no spice packet needed)


Place vinaigrette in the bottom of the wide-mouth quart jar; add remaining ingredients in the order listed above, topping the jar with the ramen noodles. Seal jar tightly and refrigerate until ready to serve. To serve, unseal jar and invert to pour your ingredients into a serving bowl; toss to combine dressing with all ingredients. Enjoy at once, adding chopped, cooked meat as desired.

Serves one.

  • Chef Alli

    Chef Alli is a wife, mom and chef. She's been stirring up a love of farm fresh cooking for more than a decade.  To see more of Alli's recipes, go to