Warm spinach salad with asian black bean dressing
1 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Rice vinegar |
| 2 | Shallots; chopped | |
| 3 | Cloves garlic; chopped | |
| 1 | tablespoon | Chopped gingerroot |
| 2 | tablespoons | Dijon-style mustard |
| 1 | tablespoon | Orange juice concentrate |
| ¼ | cup | Fermented black beans; rinsed well |
| ¾ | cup | Vegetable oil |
| 1 | pinch | Chile flakes |
| ½ | teaspoon | Soy sauce; or to taste |
| 1 | teaspoon | Vegetable oil |
| 1 | cup | Sliced wild or domestic mushrooms |
| 1 | Red bell pepper; julienned | |
| 1 | Red onion; julienned | |
| 2 | bunches | Spinach; stems trimmed |
| 1 | Pear; cored and sliced, | |
| ; for garnish | ||
| Pickled ginger; for garnish | ||
Directions
ASIAN BLACK BEAN DRESSING
WARM SPINACH SALAD
For the dressing, place vinegar, shallots, garlic, gingerroot, mustard, orange juice concentrate, and black beans in a bowl. Whisk to mix together.
Slowly whisk in oil until emulsified. Season with chile flakes and soy sauce, set aside.
For the salad, heat oil in a large saute pan until very hot. Place mushrooms in pan and saute until tender, 2 to 3 minutes. Add pepper and onion and saute briefly, about 1 minute. Add about ½ cup dressing to the pan and heat just until the dressing comes to a boil. While dressing is heating, place cleaned spinach in a large bowl. Pour hot dressing over spinach and toss. Place on plates or a serving platter and garnish with fresh pear slices and pickled ginger. Serve immediately.
Serves four.
Converted by MC_Buster.
Per serving: 1750 Calories (kcal); 171g Total Fat; (84% calories from fat); 8g Protein; 61g Carbohydrate; 0mg Cholesterol; 606mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 5½ Vegetable; 1 ½ Fruit; 33 ½ Fat; ½ Other Carbohydrates
Converted by MM_Buster v2.0n.