Spinach Salad, Nine Ways: Part 2

Mmmmm...spinach salad!  Get your leafy greens with an Oriental twist.  Try out my ingredients - or add a few of your own favorites, then drizzle on the tangy homemade dressing.

This salad is superb on its own, but would be even more delicious topped with thinly sliced pieces of grilled flank steak, marinated with soy sauce, lemon juice, garlic and honey.

Asian Spinach Salad

an original rendition by Kelly Jo Vanderstelt

Salad

1.  Layer in a large bowl or platter:

• 2 Big Handfuls of Spinach
• 1 Cup Broccoli Slaw (such as Mann's Rainbow Salad)
  
• 3-4 Leaves/Stalks of Bok Choy, sliced across into half-moons (including greens)
• 1 Cup of Snow Peas
• 1 Cucumber, diced
• 1/2 Yellow Bell Pepper, diced
  
• 1 Tomato, cut into wedges
• 2 Radishes, sliced or diced
• 1/2 Cup Chow Mein Noodles* or more, for garnish  * do not use for gluten-free
  

  2.  Drizzle with Asian Dressing just before serving.

Dressing

1.  Mix together in a jar or bottle:

• 1/4 Cup Rice Vinegar
• 1/8 Cup Soy Sauce
• 2 Cloves Garlic, minced
• 1 Packet Stevia  or  2 Tbs. Honey
• 1 Heaping Tsp. Fresh Ginger, grated or minced

2.  Whisk in 1/2 Cup Olive Oil until well mixed.


To make this salad gluten free, skip the Chow Mein Noodles.  Instead, try sunflower seeds for a little crunch.