Add cooked chicken, turkey, pork or ham
to this colorful salad and you've got a complete meal!
Asian
Spinach Salad
- 2 tablespoons fresh orange
juice
1 tablespoon rice vinegar
1/2 medium jalapeño pepper, finely chopped (2 teaspoons)
1 tablespoon grated gingerroot
2 cloves garlic, finely chopped
1 teaspoon grated orange peel
!/4 teaspoon ground black pepper
4 ounces dried rice noodles or rice sticks
4 cups torn fresh spinach
3/4 cup dried tart cherries
1/3 cup chopped fresh mint leaves (or other fresh herbs)
2 medium carrots, shredded
1 medium cucumber, seeded and cut into 1 1/2-inch slivers
1/3 cup unsalted dry roasted peanuts
- For the dressing, stir
together orange juice, vinegar, jalapeño pepper, gingerroot,
garlic, orange peel and black pepper. Set aside.
- Cook rice noodles or rice
sticks in a large pot of boiling water for 2 to 6 minutes or
until tender. Drain. Immediately rinse with cold water. Drain.
Fluff with a fork. Use kitchen scissors to cut up. Rinse again
with cold water. Drain and fluff with a fork.
- Toss together drained
noodles, spinach, dried cherries, mint, carrots and cucumber.
Drizzle with dressing. Toss to coat all ingredients with dressing.
Sprinkle with peanuts. Serve immediately.
Makes 4 servings; about
2 cups per serving.
Nutrition Facts per Serving:
286 calories, 6.5 g total fat (1 g saturated fat), 0 mg cholesterol,
42 mg sodium, 52 grams carbohydrates, 4 g fiber, 7 g protein.
Dietary Exchanges: 2 starch, 1-1/2 fruit, 1 fat.
Recipe provided courtesy
of the Cherry Marketing Institute.
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