Red-Hot Sesame Spinach Salad

By: by: Beth Pilkington
By: by: Beth Pilkington

Ingredients

1/4 cup thinly sliced scallions (about 2 medium)
1/4 cup soy sauce
1/4 cup rice vinegar
2 tablespoons water
2 cloves garlic, minced
2 teaspoons toasted sesame seeds
2 teaspoons toasted sesame oil
1 teaspoon chili paste
Salad
2 teaspoons toasted sesame oil
6 scallions, trimmed and sliced into 1-inch batons (white and green parts)
3/4 pound shiitake mushroom caps, sliced
3 cups corn
Nonstick cooking spray
18 cups cleaned spinach leaves
3 cups bean sprouts
2 sweet red peppers, cored, seeded, and thinly sliced

Directions

This chili-dressed salad is going to fill you with a barrel of nutrients. The spinach supplies significant folate, fiber, vitamin C and lutein, a carotenoid that fights cancer. Together the spinach and salmon provide almost half your recommended daily serving of vitamin B6, while the red peppers and spinach add plenty of vitamin A. The mushrooms add terrific flavor and contain the phytochemicals canthaxanthin and lentinan, which help combat cancer.
Preheat broiler. Whisk together dressing ingredients in a small bowl. Set aside.To make salad, heat oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Saute for 6 minutes. Stir in corn, cover and set aside. Divide spinach, bean sprouts and peppers among six dinner plates. Top with an equal portion of warm mushroom mixture.

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