Makes 4 servings
2 tablespoons rice wine vinegar
1 tablespoon fresh lime juice
1 tablespoon soy sauce
1/2 teaspoon dark sesame oil
1/3 cup canola oil
1 tablespoon minced fresh ginger
1 tablespoon minced green onion
8 cups baby spinach
Whisk together first four ingredients in a large bowl. Slowly whisk in canola oil. Stir in ginger and green onions; set vinaigrette aside.
Place spinach and 2 tablespoons vinaigrette in a large bowl; toss to coat.