Ingredients for Asian Spinach Salad
- 6 ounces Baby Spinach
- 1 1/2 cups Cooked White Rice
- Celery (Not found in recipe)
- Currants (Not found in recipe)
- Fresh Mushrooms (Not found in recipe)
- 1 medium Red Bell Pepper
- Fresh Bean Sprout (Not found in recipe)
- Unsalted Cashews (Not found in recipe)
- 1/2 cup chopped Green Onion (optional garnish)
- 1/2 cup Low Sodium Soy Sauce
- Olive Oil (Not found in recipe)
- 2 cloves Garlic, minced
- 1 1/2 cups frozen shelled Edamame, thawed
- 1 cup shredded Carrots
- 1/4 cup Rice Vinegar
- 2 tablespoons Sesame Oil
- 2 tablespoons Honey
- 1 teaspoon grated Fresh Ginger
- 1/2 cup Sesame Seeds (optional garnish)
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How to Make Asian Spinach Salad
- Cook the rice according to package directions. Set aside to cool.
- In a large bowl, gently combine the spinach, edamame, carrots, red bell pepper, and cooked rice.
- In a separate jar with a tight-fitting lid, whisk together the soy sauce, rice vinegar, sesame oil, honey, ginger, and garlic. Shake vigorously until well emulsified.
- Just before serving, pour the dressing over the salad and toss gently to coat.
- Garnish with sesame seeds and chopped green onions (optional).
Nutrition Information (Approximate per serving)
Sodium
16 g
Sugar
45g
Fat
22g
Carbs
12g
