I absolutely love the Asian kitchen as it takes basic ingredients to the next level. This simple spinach salad is a winner every single time. I served it at my boy’s 3rd birthday party and it was gone in no time. Girls favorite, party show stopper. Or simply if you have a bunch of baby spinach and don’t know what to do with it, here is a salad you wouldn’t stop enjoying!
For the cold pasta salad recipe next to it click here: Asian Pasta Salad
4 handfuls baby spinach
2 green onions, chopped
For the dressing:(enough for 2 servings)
6 tbsp olive oil
3 tbsp tamari soy sauce
3 tbsp maple syrup or brown sugar
3 tbsp white or rice vinegar
For the crunchy topping: (enough for 2 servings or more)
¼ cup sesame seeds
¼ cup sliced almonds
¼ cup sunflower seeds
¼ cup pecans
1). Preheat your oven to 375 F. Place all the nuts on a wide baking sheet. Spread evenly to get one flat layer. Place in the oven and put a timer for 3 minutes, take out and mix, put back in the oven and repeat the process until nuts are all toasted and golden brown. You may also toast the nuts on a dry skillet, just make sure to toast the sesame seeds as they toast really fast.
2). Place all the dressing ingredients in a bowl or food processor. Blend until very smooth.
3). Place the salad leaves along with the green onions in a bowl. Pour some of the salad dressing and mix. Sprinkle as much as you’d like from the toasted nuts, and serve immediately.
Note: The toasted nuts keep beautifully in the freezer up to 4 months.