This recipe goes with Sesame-crusted Scallops and Spinach Salad with Asian Vinaigrette
Coastal Living OCTOBER 2004
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.
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