I’ve been using your summer meal suggestions and have not disappointed yet! I am so glad I did that ‘Call for Recipes’…you guys know what you’re doing. 
We had this Asian Spinach Salad on Sunday. It really was the perfect summer dinner.
All I have to say is…YUM. Thank you, Kristy, for sharing the recipe!
Asian Spinach Salad
From A Table for 7
Toss together:
- 1 small bag of spinach
- 8 oz. bowtie pasta (cook, strain, cool)
- 2-4 Tbsp. Sesame seeds
- 1/2 C. Sunflower seeds
- 1 can sliced water chestnuts
- 3 chicken breasts – season heavily with lemon pepper, grill and cut into bite size pieces
(I didn’t have lemon pepper, so I cooked the chicken on the stove top with olive oil, soy sauce, ginger, garlic, S&P and that worked nicely as well)
- 1 C. bean sprouts
- (I also added green bell pepper and green onion b/c I had them and they were yummy)Dressing:
- 1/2 C. Canola oil
- 1/2 C. sugar
- 1 tsp salt
- 1 tsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp Seasoned Rice vinegar (unseasoned works too)
- 1/2 tsp sesame SEED oil
- 1 tsp grated fresh garlic
- store in fridge. Return to room temp before combined.
Hello! My name is Jane Maynard and you've landed yourself on my blog, This Week for Dinner™. Every Sunday I share a weekly menu...and then count on you to share your own! You'll also find other deliciousness that I hope you'll enjoy!
Glad you liked it! It is my newest favorite summer salad.
Comment by Kristy — July 8, 2008 @ 8:24 pm
I got the CHOCOLATE OATMEAL COCONUT COOKIES, recipe off your blog and was wondering if you use quick oats or old fashioned oats?? Thanks and have a great trip!
Comment by Anonymous — July 9, 2008 @ 5:21 pm
quick oats, but I’m sure you could use whatever. if you used the old fashioned, let me know how it goes!
Comment by Jane Maynard — July 9, 2008 @ 8:49 pm
This recipe would be perfect for my “Taste the World” meme that I just started today! Our theme country for this month is China. http://alison.blogsome.com/2010/02/18/taste-the-world-intro You should join in!
Comment by Alison @ Hospitality Haven — February 19, 2010 @ 1:05 pm
Hi, I made this and it was so good! I’d like to share it on my cooking blog, is that ok?
Comment by Kate — June 1, 2010 @ 12:46 pm
Hi
I’m making this in a few days because it looks so yummmmmy! Is there a difference between sesame oil and sesame SEED oil? I tried googling it, but have come up with no answer. Thanks 
Loving your blog -Darian
Comment by Darian — June 14, 2010 @ 4:13 pm
I honestly don’t know the answer to that. every time I make it I think the same thing…is there a difference?!?!
I’m pretty sure I always just use sesame oil (haven’t found the SEED oil) and everything comes out just fine.
glad you like the blog!
Comment by jane maynard — June 14, 2010 @ 4:16 pm
My brother, who is a chef, had no idea why it would call for two types of oil–says seseme oil would be made from sesame seeds, too, as far as he knows. I haven’t ever had sesame seed oil, so I also just use one kind and it tastes good.
Comment by Kim — July 21, 2010 @ 12:16 pm
yeah, I think you’re right on….thanks for asking!
Comment by Jane Maynard — July 21, 2010 @ 12:34 pm