Warm Spinach Salad with Asian Black Bean Dressing

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Try this Warm Spinach Salad with Asian Black Bean Dressing recipe, or contribute your own.


1 tb Chopped gingerroot
; for garnish
1 c Sliced wild or domestic
3/4 c Vegetable oil
1 Pear; cored and sliced,
Pickled ginger; for garnish
1 pn Chile flakes
3 Garlic; chopped
1 ts Vegetable oil
2 bn Spinach; stems trimmed
1/2 ts Soy sauce; or to taste
1 Red bell pepper; julienned
2 Shallots; chopped
1/4 c Rice vinegar
2 tb Dijon-style mustard
1/4 c Fermented black beans;
1 tb Orange juice concentrate
1 Red onion; julienned

Original recipe makes 1 servings



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 saute pan until very hot. Place mushrooms in pan and saute until tender, 2 to 3 minutes. Add pepper and onion and saute 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. 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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