Asian Chopped Salad with Crispy Noodles and Kimchi

Asian Chopped Salad with Crispy Noodles and Kimchi

Ingredients:
2 bunches scallions, trimmed and thinly sliced
8 ounces Thai-flavored baked tofu, diced
2 cups baby spinach
1 cup water chestnuts, chopped
1 cup crispy chow mein noodles, crumbled
1 cup fresh shelled edamame
½ cup kimchi, drained and chopped
½ cup chopped baby corn
2 tablespoons toasted sesame seeds

Directions:
Asian-style commercial salad dressing, to taste
Combine all the ingredients in a large salad bowl. Add chosen dressing to taste and
toss to coat. Serve immediately.