| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains, Vegetables |
Asian |
Caprial3 |
1 |
servings |
INGREDIENTS
| 1/4 |
c |
Rice vinegar |
| 2 |
|
Shallots; chopped |
| 3 |
|
Cloves garlic; chopped |
| 1 |
tb |
Chopped gingerroot |
| 2 |
tb |
Dijon-style mustard |
| 1 |
tb |
Orange juice concentrate |
| 1/4 |
c |
Fermented black beans; rinsed well |
| 3/4 |
c |
Vegetable oil |
| 1 |
pn |
Chile flakes |
| 1/2 |
ts |
Soy sauce; or to taste |
| 1 |
ts |
Vegetable oil |
| 1 |
c |
Sliced wild or domestic mushrooms |
| 1 |
|
Red bell pepper; julienned |
| 1 |
|
Red onion; julienned |
| 2 |
bn |
Spinach; stems trimmed |
| 1 |
|
Pear; cored and sliced, |
|
|
; for garnish |
|
|
Pickled ginger; for garnish |
INSTRUCTIONS
ASIAN BLACK BEAN DRESSING
WARM SPINACH SALAD
For the dressing, place vinegar, shallots, garlic, gingerroot, mustard,
orange juice concentrate, and black beans in a bowl. Whisk to mix together.
Slowly whisk in oil until emulsified. Season with chile flakes and soy
sauce, set aside.
For the salad, heat oil in a large saute pan until very hot. Place
mushrooms in pan and saute until tender, 2 to 3 minutes. Add pepper and
onion and saute briefly, about 1 minute. Add about 1/2 cup dressing to the
pan and heat just until the dressing comes to a boil. While dressing is
heating, place cleaned spinach in a large bowl. Pour hot dressing over
spinach and toss. Place on plates or a serving platter and garnish with
fresh pear slices and pickled ginger. Serve immediately.
Serves four.
Converted by MC_Buster.
Per serving: 1750 Calories (kcal); 171g Total Fat; (84% calories from fat);
8g Protein; 61g Carbohydrate; 0mg Cholesterol; 606mg Sodium Food Exchanges:
0 Grain(Starch); 0 Lean Meat; 5 1/2 Vegetable; 1 1/2 Fruit; 33 1/2 Fat; 1/2
Other Carbohydrates
Converted by MM_Buster v2.0n.
A Message from our Provider:
“Understanding God would be easier if we had infinite IQ”