Warm Spinach Salad with Ginger-Soy Vinaigrette

By courtneyepowell

Ingredients

• Vinaigrette:
• 1 T fresh ginger, minced
• 2 T low-sodium soy sauce
• 2 T rice wine vinegar
• 1/2 c sesame oil
• 1/4 c light or blended olive oil
• Salad:
• 1 T olive oil
• 1 c shiitake mushrooms, sliced into 1/4-in pieces
• 1 c shelled, edamame beans
• 4 c baby spinach leaves, washed and stemmed
• 1/4 c cilantro leaves, roughly chopped
• 1/4 c unsalted dry roasted cashews
• Kosher salt and fresh ground black pepper, to taste

Preparation

Step 1

1. In a small saucepan, combine all vinaigrette ingredients and simmer over med-low heat for 5 mins. Set aside.
2. Prepare salad; Heat a large saute pan over med heat, add oil and mushrooms and saute until cooked throughout. Add edamame and saute to heat through, about 2 mins. Add spinach and quickly heat until leaves just begin to wilt, about 1 min.
3. Pour spinach mixture into a large mixing bowl and add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat and serve immediately.