Asian Spinach Salad with Marinated Mushroom
A soy and vinegar marinade "cooks" the mushrooms that top this salad to make them tender and tasty.
Ingredients
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3 tablespoons low-sodium soy sauce
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2 1/2 tablespoons rice vinegar
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1 1/2 teaspoons light brown sugar
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1/2 teaspoon chile-garlic sauce
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1 1/2 teaspoons toasted sesame oil
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4 cups sliced button mushrooms
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8 cups baby spinach leaves
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1 cup frozen corn kernels, thawed
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1 avocado, peeled and diced (1 cup)
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1 large carrot, grated (1/2 cup)
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4 green onions, thinly sliced (1/2 cup)
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3 teaspoons toasted sesame seeds
Directions
1.
Whisk together soy sauce, vinegar, brown sugar, chile-garlic sauce, and oil in medium bowl. Add mushrooms, and toss to coat. Marinate at room temperature 2 hours, tossing occasionally.
2.
Drain mushrooms, reserving marinade. Toss together spinach, corn, avocado, carrot, and green onions in bowl. Add marinade, and toss to coat. Divide spinach among bowls. Top with mushrooms, and sprinkle with sesame seeds.
Nutrition information
Calories 84, Total Fat 4 g, Saturated Fat 1 g, Sodium 388 mg, Carbohydrate 10 g, Fiber 3 g, Protein 3 g, Sugars 2 g.
Percent Daily Values are based on a 2,000 calorie diet
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