
Ginger and sesame seeds flavor this salad. The spinach gives you a healthy helping of vitamins A and C plus folate.
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- DRESSING:
- 2 tsp. cornstarch
- 1/3 c. defatted reduced-sodium chicken broth
- 3 tbsp. seasoned rice vinegar
- 1 tbsp. reduced-sodium soy sauce
- 1 tbsp. honey
- 1 tsp. toasted sesame oil
- 1 tsp. minced fresh ginger
- 1 clove garlic, minced
- 1 orange
- SALAD:
- 5 c. lightly packed spinach leaves
- 1 c. thinly sliced mushrooms
- 1 c. mung bean sprouts
- 1 tsp. toasted sesame seeds
Directions
-
- Step 1To make the dressing: Place the cornstarch in a small saucepan. Whisk in the broth until smooth. Add the vinegar, soy sauce, honey, oil, ginger, and garlic. Mix well.
- Step 2Grate 1 teaspoon rind from the orange into the saucepan; cut the orange in half and squeeze the juice into the pan. Discard the orange. Bring to a boil over medium heat. Cook, whisking often, for 3 to 5 minutes, or until thickened and translucent. Remove from the heat and let cool slightly.
- Step 3To make the salad: In a large bowl, combine the spinach, mushrooms, sprouts, and sesame seeds. Add the dressing and toss to combine.
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, Oriental,Spinach
, Ginger and sesame seeds flavor this salad. The spinach gives you a healthy helping of vitamins A and C plus folate.Advertisement – Continue Reading BelowDRESSING:2 tsp. cornstarch1/3 c. defatted reduced-sodium chicken broth3 tbsp. seasoned rice vinegar1 tbsp. reduced-sodium soy sauce1 tbsp. honey1 tsp. toasted sesame oil1 tsp. minced fresh ginger1 clove garlic, minced1 orangeSALAD:5 c.
, http://www.edamam.com/ontologies/edamam.owl#recipe_023188d1907b44f3963a9ab1d23a4ed5
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, Gluten,Wheat,Sulfites
, Ingredients:
- DRESSING:
- 2 teaspoons cornstarch
- 1/3 cup defatted reduced-sodium chicken broth
- 3 tablespoons seasoned rice vinegar
- 1 tablespoon reduced-sodium soy sauce
- 1 tablespoon honey
- 1 teaspoon toasted sesame oil
- 1 teaspoon minced fresh ginger
- 1 clove garlic, minced
- 1 orange
- SALAD:
- 5 cups lightly packed spinach leaves
- 1 cup thinly sliced mushrooms
- 1 cup mung bean sprouts
- 1 teaspoon toasted sesame seeds
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, Ginger and sesame seeds flavor this salad. The spinach gives you a healthy helping of vitamins A and C plus folate.Advertisement – Continue Reading BelowDRESSING:2 tsp. cornstarch1/3 c. defatted reduced-sodium chicken broth3 tbsp. seasoned rice vinegar1 tbsp. reduced-sodium soy sauce1 tbsp. honey1 tsp. toasted sesame oil1 tsp. minced fresh ginger1 clove garlic, minced1 orangeSALAD:5 c. lightly packed spinach leaves1 c. thinly sliced mushrooms1 c. mung bean sprouts1 tsp. toasted sesame seedsDirectionsStep 1To make the dressing: Place the cornstarch in a small saucepan. Whisk in the broth until smooth. Add the vinegar, soy sauce, honey, oil, ginger, and garlic. Mix well. Step 2Grate 1 teaspoon rind from the orange into the saucepan; cut the orange in half and squeeze the juice into the pan. Discard the orange. Bring to a boil over medium heat. Cook, whisking often, for 3 to 5 minutes, or until thickened and translucent. Remove from the heat and let cool slightly. Step 3To make the salad: In a large bowl, combine the spinach, mushrooms, sprouts, and sesame seeds. Add the dressing and toss to combine.For this salad, choose small, tender spinach leaves. They will impart a more delicate flavor. For cooking, use larger, more mature leaves. Remember to wash spinach well in several changes of cold water to remove any sandy debris.
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