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Oriental Spinach Salad

Oriental Spinach Salad

Table of Contents

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

    1. StepĀ 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.
    2. StepĀ 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.
    3. StepĀ 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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, 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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, Dairy-Free,Egg-Free,Peanut-Free,Tree-Nut-Free,Fish-Free,Shellfish-Free,Pork-Free,Red-Meat-Free,Crustacean-Free,Celery-Free,Mustard-Free,Lupine-Free,Mollusk-Free,Alcohol-Free,Kosher
, 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

,
, 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 seedsDirectionsStepĀ 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. StepĀ 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. StepĀ 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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