Sesame Spinach Salad

Recipe from

Sunset

Nutritional Information

Calories 62
Caloriesfromfat 45 %
Protein 3.1 g
Fat 3.1 g
Satfat 0.4 g
Carbohydrate 5.5 g
Fiber 2.6 g
Sodium 409 mg
Cholesterol 0.0 mg

Ingredients

1 1/2 pounds spinach, stemmed and rinsed well
1/4 cup sake or dry white wine
2 tablespoons soy sauce
2 teaspoons sugar
2 teaspoons Asian sesame oil
2 tablespoons toasted sesame seeds

Preparation

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.

2. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.

3. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.

4. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.

Note:

July 2003
My Notes

Only you will be able to view, print, and edit this note.

Add Note