Featured Recipe: Asian Spinach Salad
Author: Jane Maynard
Recipe type: Side Dish, Salad
Cuisine: American
- 1 small bag of spinach
- 8 oz. bowtie pasta (cook, strain, cool)
- 2-4 Tbsp. Sesame seeds
- ½ 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:
- ½ C. Canola oil
- ½ C. sugar
- 1 tsp salt
- 1 tsp sesame oil
- 3 Tbsp soy sauce
- 2 Tbsp Seasoned Rice vinegar (unseasoned works too)
- ½ tsp sesame SEED oil
- 1 tsp grated fresh garlic
- Toss together salad ingredients. Then mix all dressing ingredients and store in fridge. Return to room temp before combined.
Recipe by This Week for Dinner at https://thisweekfordinner.com/featured-recipe-asian-spinach-salad/
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