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Oriental Spinach Salad

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Ingredients

Adjust Servings:
1 1/2 lbs fresh baby spinach leaves
2 tablespoons sesame oil
1 teaspoon sugar
2 tablespoons rice wine vinegar
3 tablespoons soy sauce
1 teaspoon dijon mustard
1 teaspoon toasted sesame seeds

Nutritional information

119
Calories
72g
Calories From Fat
8.1g
Total Fat
1.2 g
Saturated Fat
0mg
Cholesterol
902.7mg
Sodium
8.4g
Carbs
4.1g
Dietary Fiber
2g
Sugars
6.5g
Protein
194g
Serving Size (g)
4
Serving Size

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Oriental Spinach Salad

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    Cuisine:

    The dressing for this salad is absolutely delicious, and very easy to make! I made some changes to the salad, however, to make it more interesting: I added a can of water chestnuts, some cashews, and chow mein noodles. I think without these additions (particularly the cashews) the salad would have been too monotonous. Also, as one reviewer noted the spinach does start to wilt after it has been sitting in the dressing for several minutes. So, I suggest NOT letting the salad sit for 5 min after adding the dressing. Instead, either add the dressing and serve immediately, or offer dressing on the side for people to add individually. The wilting didn't bother me but I see why it might for some people. Overally a great recipe that just needs a tiny bit of tweaking. Thanks!

    • 30 min
    • Serves 4
    • Easy

    Ingredients

    Directions

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    Oriental Spinach Salad, This is a refreshingly different and easy salad that I have made many times. It comes from an old cookbook of mine entitled The Complete Encyclopedia of Chinese Cooking., The dressing for this salad is absolutely delicious, and very easy to make! I made some changes to the salad, however, to make it more interesting: I added a can of water chestnuts, some cashews, and chow mein noodles. I think without these additions (particularly the cashews) the salad would have been too monotonous. Also, as one reviewer noted the spinach does start to wilt after it has been sitting in the dressing for several minutes. So, I suggest NOT letting the salad sit for 5 min after adding the dressing. Instead, either add the dressing and serve immediately, or offer dressing on the side for people to add individually. The wilting didn’t bother me but I see why it might for some people. Overally a great recipe that just needs a tiny bit of tweaking. Thanks!, I hate to submit a rating of only 2 stars — and have to wonder what I did wrong!!! I followed the directions exactly, yet my spinach was wilted something awful. I put the dressing on, let it sit 5 minutes, then tossed again. It just wasn’t very pleasant to look at or eat. I did add some chopped egg, a small handful of bean sprouts and sprinkled with some chinese noodles (the dry ones in the can) just as I was serving it. I don’t think any of those additions should result in such a wilted salad. In the photo that Bergy submitted it looks like maybe she didn’t exactly toss the dressing with the salad — but just poured some over it at the time it was served. Maybe I’ll give that method a try. Her beautiful photo sure doesn’t look like my salad did!!!!


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    Steps

    1
    Done

    Place Washed and Dried Spinach in a Large Bowl.

    2
    Done

    Combine Sesame Oil, Sugar, Vinegar, Soy Sauce, Mustard and Sesame Seeds.

    3
    Done

    Pour Over Spinach.

    4
    Done

    Toss to Coat.

    5
    Done

    Let Set 5 Minutes.

    6
    Done

    Toss Again.

    7
    Done

    Serve.

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    Ava Thompson

    Dessert diva known for crafting sweet treats that are as beautiful as they are delicious.

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