Sesame spinach and beet salad
1 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | bunch | Spinach; (about 3/4 pound) |
| 2 | mediums | Beets; (about 10 ounces) |
| 4 | teaspoons | Rice vinegar |
| 1 | teaspoon | Soy sauce |
| ½ | teaspoon | Asian sesame oil |
| ¼ | teaspoon | Sugar |
| Garnish: toasted sesame seeds | ||
Directions
Discard stems from spinach. Stack leaves and cut into ⅓-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
Toss spinach and beets with vinaigrette and garnish with sesame seeds.
Makes 2 servings.
Gourmet August 1997
Per serving: 9 Calories; 0g Fat (0% calories from fat); 0g Protein; 3g Carbohydrate; 0mg Cholesterol; 276mg Sodium NOTES : Epicurious. Can be prepared in 45 minutes or less.
Posted to MC-Recipe Digest by shade <liveoak@...> on Apr 13, 1998
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