For my last salad in celebration of spring I would like to share one of my most popular dishes I demo in my vegetarian classes. It works as a great little lunch salad since the soy beans and almonds provide tummy filling protein. Just add a crunchy granola bar for dessert or some tasty crackers and you are all set to go! For those interested in learning more about vegetarian cooking, I will be hosting an event at the Mustard Seed Coop in a few weeks. I will post more information when it becomes available.
Asian Spinach Salad
Serves 3-4 people
Ingredients:
2 cups fresh baby spinach, washed
1/4 cup sliced almonds
1 cup canned mandarin oranges, drained
1cup raw soy beans (edamame)
2 tbsp rice wine vinegar
1/2 tsp reduced sodium soy sauce
1 tbsp mandarin orange juice
1 tbsp sesame oil
1/2 tsp grated ginger
Instructions:
1) In a large bowl, mix spinach, almonds, mandarins and soy beans
2) In a separate bowl, whisk together vinegar, soy sauce, mandarin juice, oil and ginger
3) Pour salad dressing over salad and serve
Asian Spinach Salad
Serves 3-4 people
Ingredients:
2 cups fresh baby spinach, washed
1/4 cup sliced almonds
1 cup canned mandarin oranges, drained
1cup raw soy beans (edamame)
2 tbsp rice wine vinegar
1/2 tsp reduced sodium soy sauce
1 tbsp mandarin orange juice
1 tbsp sesame oil
1/2 tsp grated ginger
Instructions:
1) In a large bowl, mix spinach, almonds, mandarins and soy beans
2) In a separate bowl, whisk together vinegar, soy sauce, mandarin juice, oil and ginger
3) Pour salad dressing over salad and serve
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