Asian Spinach Salad with Salmon and Edamame
Rating: *****
Prep Time: 20 minutes
Cook Time: 5 minutes
Total Time: 25 minutes
Yield: 4 servings
Asian Salad with spinach, edamame, salmon, scallions and toasted sesame seeds dressed in a soy and ginger dressing, the star of the show.
INGREDIENTS:
Vinaigrette:
3 tablespoons soy sauce
3 tablespoons rice or white wine vinegar
1 1/2 tablespoons honey
1/3 cup canola or vegetable oil
1/2 piece fresh ginger, chopped or grated
1/8 teaspoon sea kosher salt
4 turns freshly ground black pepper, plus more for serving
Salad:
1 heaping tablespoon sesame seeds
8 cups baby spinach leaves
2 cups shelled edamame, cooked
3 scallions, thinly sliced
12 ounces canned or pouch salmon, drained
1/4 cup fresh cilantro or parsley, picked apart
INSTRUCTIONS:
1. Combine all the vinaigrette ingredients in a small mixing bowl and whisk well. Toast sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.
2. In a large mixing bowl toss all the salad ingredients, dress lightly with vinaigrette and sprinkle with sesame seeds. Serve immediately with fresh black pepper.
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Appreciate what you have..
Be thankful and stop complaining.
Live more, complain less.
Have more smiles, less stress.
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Posted by: "Jodi Thompson" <tigger63755@charter.net>
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