It's nice that spinach is one of the most nutritious foods, because there are so many interesting ways to eat it. I'd probably like just about any salad that had spinach, but this one has edamame and black sesame seeds, two ingredients I'm really loving lately. If you haven't tried black sesame seeds, go to the nearest Asian market and get a big package of them, then have fun sprinkling them on everything. (I store them in the freezer, which is also a good idea for regular sesame seeds.)This recipe was inspired by a spinach salad I saw in A Year in a Vegetarian Kitchen, another great book by Jack Bishop. I loved his combination of spinach, browned onions, black sesame seeds, and sesame oil, but I changed the dressing a bit and added edamame when I made my own version. Even if you don't have all the exotic ingredients, you could still make a very a tasty salad with spinach and this dressing.
Wilted Spinach Salad with Edamame, Red Onion, and Black Sesame Seeds(Makes 2 generous servings, recipe adapted from A Year in a Vegetarian Kitchen by Jack Bishop.)
5-6 oz fresh spinach leaves, washed (about 4-5 cups, packed)
1 red onion or sweet white onion, sliced in half-moon slices
2 T peanut oil (or use any neutral-flavored oil)
2 T white balsamic vinegar (or use rice vinegar - not seasoned)
1 T Agave nectar or honey (use Agave nectar for South Beach Diet.)
2 tsp. Asian sesame oil (also called sesame seed oil)
1/2 tsp. salt, or less (I used Vege-Sal)
1/2 cup shelled edamame
2 tsp. black sesame seeds (or use white sesame seeds)
Wash spinach if needed, spin dry or dry with paper towels. Place spinach in large plastic bowl and have serving plates ready. Cut ends off onion, and peel. Cut onion in half top-to-bottom, then cut each piece into half-moon slices about 1/4 inch thick.
Whisk together vinegar, Agave nectar or honey, sesame oil and salt. (This mixture will be combined with the oil that's used to fry the onions. You can add a bit more oil if it seems too strong when you taste the heated dressing.)
Heat 2 T of oil in frying pan over medium heat. Add onions and cook, stirring often, until onions are well-browned on both sides. (The time will depend on the temperature and your pan, but it took about 8 minutes for my onions to be as browned as I wanted.)
When onions are nearly done, add edamame and heat through, about 1 minute. Add dressing mixture and heat about 30 seconds. (Taste for seasoning and add a bit more oil if the dressing tastes too strong to you.)
Pour hot dressing-onion-edamame mixture over spinach and toss to coat. Arrange spinach mixture on salad plates. Toast sesame seeds about 30 seconds over high heat in a dry frying pan. (Jack Bishop says the black sesame seeds should be toasted for a much shorter time than white ones. Toasting the sesame seeds isn't essential, but it does make them more flavorful.) Use a spoon to sprinkle sesame seeds over each salad and serve immediately.
5-6 oz fresh spinach leaves, washed (about 4-5 cups, packed)
1 red onion or sweet white onion, sliced in half-moon slices
2 T peanut oil (or use any neutral-flavored oil)
2 T white balsamic vinegar (or use rice vinegar - not seasoned)
1 T Agave nectar or honey (use Agave nectar for South Beach Diet.)
2 tsp. Asian sesame oil (also called sesame seed oil)
1/2 tsp. salt, or less (I used Vege-Sal)
1/2 cup shelled edamame
2 tsp. black sesame seeds (or use white sesame seeds)
Wash spinach if needed, spin dry or dry with paper towels. Place spinach in large plastic bowl and have serving plates ready. Cut ends off onion, and peel. Cut onion in half top-to-bottom, then cut each piece into half-moon slices about 1/4 inch thick.
Whisk together vinegar, Agave nectar or honey, sesame oil and salt. (This mixture will be combined with the oil that's used to fry the onions. You can add a bit more oil if it seems too strong when you taste the heated dressing.)
Heat 2 T of oil in frying pan over medium heat. Add onions and cook, stirring often, until onions are well-browned on both sides. (The time will depend on the temperature and your pan, but it took about 8 minutes for my onions to be as browned as I wanted.)
When onions are nearly done, add edamame and heat through, about 1 minute. Add dressing mixture and heat about 30 seconds. (Taste for seasoning and add a bit more oil if the dressing tastes too strong to you.)
Pour hot dressing-onion-edamame mixture over spinach and toss to coat. Arrange spinach mixture on salad plates. Toast sesame seeds about 30 seconds over high heat in a dry frying pan. (Jack Bishop says the black sesame seeds should be toasted for a much shorter time than white ones. Toasting the sesame seeds isn't essential, but it does make them more flavorful.) Use a spoon to sprinkle sesame seeds over each salad and serve immediately.
South Beach Diet and Low-Glycemic Suggestions:
This salad makes a great lunch dish for phase two or three of the South Beach Diet. It could be a great side salad for something like Grilled Fusion Chicken or Grilled Ginger Soy Pork Chops.
More Spinach Salads from Kalyn's Kitchen:
Spinach Salad Recipe with Warm Ginger Vinaigrette
Spinach and Sorrel Salad with Pecans and Goat Cheese
Spinach Salad with Bacon and Feta
Balsamic Spinach Salad with Mushrooms, Onions, and Feta
Balsamic Spinach Salad with Mushrooms, Onions, and Feta
Spinach Salads from other Blogs:
(Recipes from other blogs may not always be South Beach Diet friendly, check ingredients.)
Wilted Spinach Salad with Warm Feta Dressing from Nick at Serious Eats
Warm Spinach Salad with Roasted Garlic Dressing from Culinary in the Country
Spinach Salad with Goat Cheese and Avocado from What's For Lunch Honey
Wilted Spinach Salad from For the Love of Cooking
Spinach Salad with Strawberries from More Than Burnt Toast
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Tags:
South Beach Diet Recipes
Low Carb Recipes
Low Glycemic Index Recipes
Diabetes Friendly Recipes
