Sesame Spinach Salad
  • 3 Tablespoons sesame seeds, toasted
  • ½ pound fresh baby spinach leaves, washed and dried
  • 2 handfuls bean sprouts (such as mung bean sprouts)
  • 3 Tablespoons unrefined extra virgin olive oil (can substitute up to half flax seed oil)
  • 1 Tablespoon unrefined toasted sesame oil (dark)
  • 1 Tablespoon unseasoned rice vinegar
  • ¼ - ½ teaspoon of fine grain sea salt
  • a couple grinds of black pepper
  1. Place the spinach leaves, toasted sesame seeds and the bean sprouts in a large salad bowl or serving platter.
  2. Place all the dressing ingredients in a small bowl and whisk until emulsified or place them in a screw-top jar and shake vigorously.
  3. Dress the salad to coat lightly. Taste for seasoning.
This is a basic recipe that can be adapted in terms of what is added to the salad. Feel free to add julienned carrots, sweet bell pepper, grilled shrimp, blanched broccoli, cooked soybeans etc. Depending on how much you add, you may need to increase the amount of dressing you make.
Recipe by Pamela Salzman at