Cooked Spinach Salad with Soy and Sesame

Serves 4
  • 2 pounds spinach, well rinsed, thick stems removed
  • 1 clove garlic, very finely chopped
  • 5 scallions, green parts only, trimmed and finely chopped
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons good-quality soy sauce, such as Kikkoman
  • 1 tablespoon Asian sesame oil
  • Squeeze of fresh lemon juice
  • Coarse (kosher) salt, to taste
  • 2 tablespoons sesame seeds, toasted (see Note)
  • Wilt, drain, and squeeze dry the spinach. Chop the spinach into large, uneven pieces.

  • Place the garlic, scallions, vinegar, soy sauce, and oil in a large bowl and whisk thoroughly to combne. Add the spinach and toss to evenly coat the leaves. Season with a good squeeze of lemon juice and salt and pepper; taste and adjust the seasoning.

  • To serve, divide the salad among four bowls and sprinkle each with a portion of toasted sesame seeds.

  • Note: To toast the sesame seeds, preheat the oven to 350 degrees F. Scatter the seeds on a baking shseet and bake until lightly browned, 3 to 4 minutes.

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