Tina’s Asian Spinach Salad

This spinach salad is great for luncheons, dinners and light meals and can be made ahead and assembled quickly before serving. Be sure to chill the dressing. This is a real crowd pleaser, and tossing this salad with the dressing brings out the flavors of the ingredients. Otherwise, you can dress individual servings (including almond topping) and the remaining salad will hold well in the fridge for 3-4 days.

INGREDIENTS
Salad
8 cups baby spinach (or tear larger leaves into 2-inch pieces)
4-5 cups mung bean sprouts
1 cup carrots, julienned
1 cup red bell pepper, julienned
1/2 red onion, thinly sliced
1 cup whole snow or sugar snap peas, string removed

Topping
1 cup sliced or slivered almonds, lightly toasted

Dressing
1- 1 ½ cups Soy Vey toasted sesame dressing, or Trader Joe’s Asian Dressing*

METHOD

Combine the spinach and bean sprouts in a large mixing bowl. Layer the remaining ingredients on top.

Add chilled dressing, toss, and then sprinkle the almonds over the top before serving.

*If the dressing is too oily for your taste (it is for mine), pour off the oil at the top and replace with a teaspoon of sesame seed oil and seasoned rice vinegar to taste. Make this revision in advance of chilling the dressing.

YIELD: 8- 10 servings

SOURCE: Tina Herd, Green Goddess of our Perpetual Salad