Wilted Shiitake Spinach Salad |
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Prep Time: 40 Minutes Cook Time: 0 Minutes |
Ready In: 40 Minutes Servings: 8 |
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Spinach salad takes on an Asian flair with shiitake mushrooms, baby corn, sesame oil and edamame. A warm rice vinegar dressing and a sprinkling of sesame seeds completes taste experience.,Roxanne Chan, Albany, California Ingredients:
1 pound sliced fresh shiitake mushrooms |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons sesame oil, divided |
1 cup frozen shelled edamame |
6 cups fresh baby spinach |
1 medium mango, peeled and sliced |
1 cup canned baby corn (cobs cut in half) |
1/4 cup sliced radishes |
1/4 cup thinly sliced seeded cucumber |
1/4 cup minced fresh cilantro |
1/4 cup salted roasted almonds, chopped |
1 green onion, thinly sliced |
1 garlic clove, minced |
3 tablespoons rice vinegar |
1/4 teaspoon crushed red pepper flakes |
3 tablespoons sesame seeds, toasted |
Directions:
1. In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside.
2. In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame.
3. In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately. Yield: 8 servings.
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