Chilled Sesame Spinach
If you have about 45 minutes to spend in the kitchen, Chilled Sesame Spinach might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 4 servings with 139 calories, 8g of protein, and 9g of fat each. For $3.13 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 41 person have tried and liked this recipe. A couple people really liked this side dish. It is brought to you by Framed Cooks. A mixture of baby spinach, coarse salt, sesame oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Chilled Sesame Spinach, Chilled Sesame Spinach, and Chilled Sesame Asparagus.
Servings: 4
Ingredients:
2 pounds baby spinach, washed
Coarse salt
3 tablespoons rice vinegar
1½ tablespoons sesame oil
3 tablespoons toasted sesame seeds
1½ tablespoons naturally brewed soy sauce
Equipment:
bowl
pot
colander
cutting board
whisk
Cooking instruction summary:
Fill a large bowl with ice water, set aside.Bring a large pot of water to boil, season with salt. Add spinach and cook until just wilted, about 30 seconds. Drain immediately in colander and plunge into ice water.Let spinach cool completely, about 30 seconds, drain again. Using your hands, squeeze excess water out of spinach. When you think you are done squeezing, do it one more time. Spinach is absorbent stuff. Transfer to cutting board.Coarsely chop spinach and place in medium bowl, set aside.Meanwhile, whisk together oil, soy sauce, and rice vinegar. (I do this while the water is boiling). Add dressing and sesame seeds to the spinach, mix to combine.Spinach may be refrigerated for up to 2 days. I, however, have trouble not eating it between mixing in the sesame seeds and putting it on the plate, that's how good it is. If you love spinach, that is.
Step by step:
1. Fill a large bowl with ice water, set aside.Bring a large pot of water to boil, season with salt.
2. Add spinach and cook until just wilted, about 30 seconds.
3. Drain immediately in colander and plunge into ice water.
4. Let spinach cool completely, about 30 seconds, drain again. Using your hands, squeeze excess water out of spinach. When you think you are done squeezing, do it one more time. Spinach is absorbent stuff.
5. Transfer to cutting board.Coarsely chop spinach and place in medium bowl, set aside.Meanwhile, whisk together oil, soy sauce, and rice vinegar. (I do this while the water is boiling).
6. Add dressing and sesame seeds to the spinach, mix to combine.Spinach may be refrigerated for up to 2 days. I, however, have trouble not eating it between mixing in the sesame seeds and putting it on the plate, that's how good it is. If you love spinach, that is.
Nutrition Information:
covered percent of daily need
