Thai Spinach Salad

This is "fusion food" at its best

• Ready In: 20 mins
• Serves: 6-8

Ingredients

• 3  ounces  enoki mushrooms
• 10  ounces  Baby Spinach
• 1  cup bean sprouts
• 1  yellow pepper, thinly sliced
• 1⁄2 cup  slivered almonds, toasted
• 3  tablespoons lime juice, freshly squeezed
• 2  tablespoons brown sugar
• 1  tablespoon fish sauce
• 1⁄2 teaspoon Chinese chili sauce
• 2  teaspoons ginger, finely minced
• 1⁄4 cup green onion, minced
• 1⁄4 cup mint, minced
• 2  tablespoons basil, minced
• 1⁄4 teaspoon nutmeg, freshly grated
• 1⁄4 cup canola oil

Directions

1. Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
2. Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
3. Pour the dressing over the salad and toss just before serving.