Thai Spinach Salad

Name: Thai Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8 serving(s)
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

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Recipe by Abby Girl

This is "fusion food" at its best

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READY IN: 20mins

SERVES: 6-8

UNITS: US

INGREDIENTS

Nutrition

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

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.
Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
Pour the dressing over the salad and toss just before serving.

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