Asian Cucmber Spinach Salad

Posted by on Mar 10, 2010 in Blog

Salads can be so boring sometimes, so I’m always on the look-out for new and exciting salads. I found this one on the “Rachel Ray” website from her show. It was different and good. I didn’t have any cucumbers so I made it without cucumbers, I thought about adding broccoli to it instead, which I’m sure would have been good too. Be creative! I think the next time I would sprinkle Gomasio over it. Gomasio is a blend of sesame seed and sea salt which is actually low sodium because its mixed with the sesame seeds. Give it a try on anything, it will really give your dish that extra zing!
ASIAN CUCUMBER SPINACH SALAD
1/3 cup water
3 tablespoons white wine vinegar
1 tablespoon sugar

1 clove garlic, crushed and peeled
3 1/4 inch thick slices fresh ginger
1 teaspoon crushed red pepper flakes (this will make it very hot, s
o adjust accordingly!)
2 teaspoons tamari
1 small red, white or Spanish onion, thinly sliced
2 seedless cucumbers, trimmed of ends, cut in half lengthwise then thinly sliced on an angle
1 pound baby spinach, washed thoroughly
Pepper
Gomasio

Place the water, vinegar, canola oil, sugar, garlic, ginger crushed red pepper flakes and tamari in a small saucepan over medium-high heat, bring up to a bubble and simmer one minute. Remove from heat and discard the garlic and ginger.
Place the sliced onions in a salad bowl and pour the hot mixture over the onions. Let sit until cool.
Add the cucumbers and spinach to the salad bowl, toss to combine and season with pepper and Gomasio to taste.
ENJOY!

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