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This spinach salad is so quick and easy!
Simple Is Better!
I’m always amazed how such simple ingredients can produce some of the most tasty dishes!
Top chefs have contended this for quite a while, although I admit, even at my age, that I’m still awestruck as to the truth of this.
This salad is an example of the simple-is-better principle. Basic and common ingredients come together for some mighty fine flavor.
I prefer to use baby spinach for several reasons.
First, it’s all sold washed so there’s never any sandiness. Secondly, it combines well with lettuces and other greens for different salads.
More mature spinach may be used, but make sure it’s well washed and the large woody stems are completely removed.
Frozen spinach cannot be used in this recipe for obvious reasons!
Now For The Dressing
Sesame oil is a common ingredient for me since I do a lot of Asian-style cooking. I consider it a pantry staple. However, if you don’t have this on your shelf, it’s worthwhile buying a small bottle of it. You will find you’ll use this in many other recipes because of it’s fine nutty flavor. A friend once called dark sesame oil “Chinese butter.” That’s a very apt description. But be careful to buy the right kind of sesame oil. Refined oil, which is light and has no taste, is sold with the common oils. Dark sesame oil will be in the Asian section of your supermarket.
The dijon mustard helps to emulsify the fats. It’s the secret that holds the dressing–or any other vinaigrette–together.
I have rice vinegar in my pantry for the same reasons I have the dark sesame oil. However, it’s not really necessary to use it. Any vinegar, with the exception of red wine, can be substituted for this. I’d recommend just plain white vinegar or cider vinegar which should give the dressing an interesting and slightly fruity flavor.
- 1 1/2 lbs baby spinach leaves
- 2 tbsp vegetable oil
- 1 tsp dark sesame oil
- 1 tsp sugar
- 2 tbs rice wine vinegar
- 1 clove garlic finely minced
- 3 tbsp soy sauce
- 1 tsp Dijon mustard
- 1 tsp toasted sesame seeds
- Place washed and dried spinach in a large bowl.
- Combine vegetable oil, sesame oil, garlic, sugar, vinegar, soy sauce, mustard and sesame seeds.
- Pour over spinach.
- Toss to coat.
- Let set 5 minutes.
- Toss again.
I have “toasted sesame oil” that is dark. I wonder if that is the same as your dark sesame oil. What I have is unrefined. Thanks.
Judith Hanneman says
Yep Gay, sure is. I always specify the “dark” because there is a more refined version that’s sold where the regular oils are that has no taste at all. As long as it’s got that nice toasty smell, it’s the right one.
Love spinach salad for a change, especially to serve as a first course when having guests for dinner. I usually top mine off with some crispy bacon. Yours sounds delicious & much healthier, Judith, since I also add some of the bacon drippings into my dressing. I’m definitely going to try yours next time. I’m sure it will be a hit!
Judith Hanneman says
Oh that sounds wonderful and very southern!!!! I am going to try your way next time!!!