Sesame Spinach Salad
My family is a group of eaters. We love to eat, and even though we know how to eat healthy, we are far too fond of meat, cheese, bread and desserts.
Once, we embarked on a diet where we ate A LOT of salads. My husband refers to that as the
sticks and weeds’ diet.
This salad was one of those “let’s throw stuff together and see what comes out” experiments. One of my better ones, I might add, since Mr. Sticks and Weeds requests this salad at least once a week.
While it is Asian-inspired, we eat it with just about any dish.
1 teaspoon sesame oil
teaspoon ground ginger
2 tablespoons soy sauce ( I like the low-sodium version)
2 tablespoons rice vinegar
1 bag of baby spinach leaves (any of your favorite greens will work, we sometimes like to mix spinach and redleaf lettuce.)
3 tablespoons raw sesame seeds ( more or less to your taste)
Mix the first 4 ingredients together, set aside.
Just before serving, toss the greens with the dressing. Toast the sesame seeds till they are popping in the pan, and then toss them, still hot, into the salad. It sizzles!