Spinach Salad with Sesame Seeds

2 - Lunch, 4 - FarmOne - Salads, 5 - FarmOne - Mushrooms, LCD – All Recipes, LCD – Best, Salad

Difficulty: Easy Servings: 4 Source:

Ingredients

1 bunch small leaf spinach

4 tablespoons sesame seeds

2 tablespoons cold-pressed virgin olive oil

1 tablespoon lemon juice freshly squeezed

1 teaspoon soy sauce (or gluten free soy sauce*)

Dash of Tabasco or sambal olek (chilli paste)

230 grams (8 ounces) can water chestnuts drained and sliced (optional)

8 button mushrooms sliced

2 tablespoons LSA

Description

(GF*, DF, V)

Directions

Remove the spinach stems, wash thoroughly then pat dry in a clean dishcloth.

Wrap in the dishcloth and place in the refrigerator to crisp.

Toast the sesame seeds in a pan over moderate heat, shaking constantly.

Remove from the pan and let cool.

Mix the oil, lemon juice, soy sauce and Tabasco as dressing.

Place the torn spinach leaves in a salad bowl and coat with the dressing.

Then, add the chestnuts and mushrooms on top of the leaves and sprinkle with toasted sesame seeds and LSA.