| Warm Spinach Salad with Asian Black Bean Dressing
Asian Black Bean Dressing
1/4 cup of rice vinegar
2 Shallots, chopped
3 cloves garlic, chopped
1 tablespoon of chopped gingerroot
2 tablespoons of Dijon-style mustard
1 tablespoon of orange juice concentrate
1/4 cup of fermented black beans
3/4 cup of vegetable oil
1 pinch of Chile flakes
1/2 teaspoon of soy sauce, or more for taste
Warm Spinach Salad
1 teaspoon of vegetable oil
1 cup Sliced wild or domestic, mushrooms
1 red bell pepper; julienned
1 red onion; julienned
2 bunches of spinach; stems trimmed
1 Pear, cored and sliced, for garnish
Pickled ginger for garnish
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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 sauté pan until very hot. Place mushrooms in pan and sauté until tender, 2 to 3 minutes. Add pepper and onion and sauté briefly, about 1 minute. Add about 1/2 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; 5 1/2 Vegetable; 1 1/2 Fruit; 33 1/2 Fat; 1/2 Other Carbohydrates Converted by MM_Buster v2.0n. |
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