WILTED SHIITAKE SPINACH SALAD

Wilted Shiitake Spinach Salad image

Spinach salad takes on an Asian flair with shiitake mushrooms, baby corn, sesame oil and edamame. A warm rice vinegar dressing and a sprinkling of sesame seeds completes taste experience.-Roxanne Chan, Albany, California

Provided by Taste of Home

Categories Lunch

Time 40m

Yield 8 servings.

Number Of Ingredients 17

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Ingredients

1 pound sliced fresh shiitake mushrooms
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons sesame oil, divided
1 cup frozen shelled edamame
6 cups fresh baby spinach
1 medium mango, peeled and sliced
1 cup canned baby corn (cobs cut in half)
1/4 cup sliced radishes
1/4 cup thinly sliced seeded cucumber
1/4 cup minced fresh cilantro
1/4 cup salted roasted almonds, chopped
1 green onion, thinly sliced
1 garlic clove, minced
3 tablespoons rice vinegar
1/4 teaspoon crushed red pepper flakes
3 tablespoons sesame seeds, toasted

Steps:

In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside., In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame., In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately.

Nutrition Facts : Calories 141 calories, Fat 8g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 255mg sodium, Carbohydrate 13g carbohydrate (6g sugars, Fiber 4g fiber), Protein 6g protein. Diabetic Exchanges