Behind the Recipes
Spicy Asian Spinach Salad with Orange Sesame Dressing by Divya Gugnani
Makes 4 servings
INGREDIENTS:
Spinach Salad:
6 Cups washed baby spinach (1 16 oz. bag)
1/3 Cup carrot, julienned
1/3 Cup daikon radish sprouts
1/4 cup jicama, julienned
1.5 Tablespoons mix of black and white sesame seeds as garnish
Orange Sesame Dressing:
1 Cup orange juice
2 teaspoons sesame oil
1 teaspoon honey
2 Tablespoons rice wine vinegar
1 Tablespoon soy sauce
1/4 Cup water
1/2 teaspoon Tabasco
2 teaspoons fresh ginger, roughly diced
1 shallot, roughly diced
PREPARATION:
1. Submerge in water the spinach. Rinse. And air dry. Tear spinach leaves into bite size pieces. Toss in daikon sprouts, jicama and carrot. Set aside.
2. Dressing: heat the orange juice in a saucepan until reduced by half. Let cool. Then pour in the honey, sesame oil, soy sauce, vinegar, water and hot sauce in a blender. Add the shallot and ginger and process until smooth.
3. Dress the Spinach salad. Garnish with sesame seeds and serve! Add grilled shrimp to convert to an entree.
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