Sesame Spinach Salad

Yield: Makes 6 servings

Ingredients

• 1 1/2  pounds  spinach, stemmed and rinsed well
• 1/4  cup  sake or dry white wine
• 2  tablespoons  soy sauce
• 2  teaspoons  sugar
• 2  teaspoons  Asian sesame oil
• 2  tablespoons  toasted sesame seeds

Preparation

1. In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil. Add half the spinach and cook until wilted, 1 to 2 minutes. Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain. Repeat process to cook and cool remaining spinach.

2. In a large bowl, mix sake, soy sauce, sugar, and sesame oil.

3. Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible. Place in bowl and mix with dressing to coat. If making salad ahead, cover and chill up to 4 hours.

4. Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves. Arrange bundles on a serving plate or in individual small, shallow bowls. Spoon a little of the dressing left in the bowl over each bundle. Sprinkle each bundle with about 1 teaspoon sesame seeds.

Nutritional Information

Calories:

62 (45% from fat)

Protein:

3.1g

Fat:

3.1g (sat 0.4)

Carbohydrate:

5.5g

Fiber:

2.6g

Sodium:

409mg

Cholesterol:

0.0mg