Mushroom Spinach Thai Salad

From Cooking Channel
TOTAL TIME: 1 hr 45 min
Prep: 50 min
Inactive Prep: 5 min
Cook: 50 min
 
YIELD: 4 servings
LEVEL: Easy

ingredients

  • 1 medium onion, thinly sliced
  • 6 tablespoons freshly squeezed lime juice (from about 3 limes)
  • 2 tablespoons vegetable oil
  • Kosher salt and freshly ground pepper
  • 1/3 cup soy sauce
  • 3 tablespoons sugar
  • 2 jalapenos (preferably red), minced
  • 2 cups mixed fresh basil, cilantro and mint leaves, chopped
  • 4 portobello mushrooms, stems removed, caps sliced 1/4-inch thick
  • 2 tablespoons toasted white sesame seeds
  • 1 pound spinach, rinsed, stemmed and roughly chopped
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Directions

1. Rinse the onions under cold water, then drain. Toss the onions with 2 tablespoons lime juice, the oil, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Let stand until softened, 5 minutes.

2. In another bowl, whisk together the soy sauce, sugar, jalapenos and the remaining 4 tablespoons lime juice. Stir in the chopped herbs. Add the portobellos and half the sesame seeds and gently mix until well coated with the marinade. Let stand until softened, about 6 minutes, tossing occasionally to better incorporate the marinade.

3. Transfer half the onions to the bowl with the mushrooms. Toss the spinach in the large bowl with the remaining onions. Transfer to a platter, top with the marinated mushrooms, the remaining sesame seeds and pickled onions. Drizzle with the mushroom marinade and serve.

Serves: 4; Calories: 209; Total Fat: 9 grams; Saturated Fat: 0.5 grams; Protein: 7 grams; Total carbohydrates: 30 grams; Sugar: 14 grams; Fiber: 7 grams; Cholesterol: 0 milligrams; Sodium:2067 milligrams

Notes

Always rinse spinach well to remove the sand that lurks in its creases. Fill a big bowl with cold water. Add the spinach, swish it gently with your hands and wait a minute to let the grit settle to the bottom. Lift the spinach from the water, leaving the grit behind. Dry the leaves in a salad spinner or gently roll between 2 clean kitchen towels.

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Newest Ratings and Reviews

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  • on September 07, 2012

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    I loved this! It has to be one of the most unique salads I've ever eaten. I would recommend this to everyone that has an adventuresome palate. Just don't try to make this dish without very fresh herbs, they make the salad. We took ours from our garden.

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  • on January 24, 2012

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    Super delicious, fresh, and easy to make!! I really loved the flavors.

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