SPINACH SESAME SALAD

SPINACH SESAME SALAD image

Yield 4 servings

Number Of Ingredients 12

½ cup chicken broth
1 tablespoon sesame seeds
1 tablespoon tahini (sesame paste)
1 teaspoon dark sesame oil
1½ tablespoons soy sauce
1 tablespoon fresh lemon juice
1 teaspoon peeled and finely chopped fresh ginger
9 oz bag of baby spinach, washed, stemmed, and dried
¼ pound mushrooms, wiped clean and thinly sliced (about 1 cup)
1 large ripe tomato, sliced into thin wedges
salt
freshly ground black pepper

Steps:

1. Boil chicken broth in a small saucepan until only 2 tablespoons remain, about 7 minutes. At the same time, toast the sesame seeds in a small ungreased skillet over medium low heat until golden, about 3 minutes. Set the sesame seeds aside. 2. Make the dressing by mixing the tahini and sesame oil in a small bowl. Whisk in the chicken broth, soy sauce, lemon juice, and ginger. 3. Put the spinach and mushrooms in a large bowl. Sprinkle the tomatoes with salt and pepper and add to the bowl. Pour the dressing over all of it, grind in some more pepper, and toss well. Scatter the sesame seeds over the salad and serve.