A sweet sesame oil vinaigrette served over fresh spinach and scallions!

Serves 4

1/4 c. sesame oil (light not dark)

2 T. white vinegar

1 T. soy sauce

1 T. sugar

1 T. chopped fresh sweet red pepper

1 T. raw, hulled sesame seed

2 dashes red cayenne pepper

dash red pepper

1 lg. bunch fresh spinach, stems removed, washed and crisped

1/3 c. sliced scallion, green part only

In small mixing bowl combine oil and vinegar. Stir briskly with fork till thickened. Add soy sauce, sugar, chopped red pepper, sesame seed, red cayenne and black pepper. Stir to blend well.

Place spinach leaves (tear extra-large ones in half) into a large bowl. Add scallion and toss. Then, drizzle dressing over all. Toss till coated and serve at once.

Notes: Toss this salad just before serving. If left to set, the spinach leaves will wilt, and we don’t want that!


Published by Sharon Lee Davies-Tight, artist, writer, chef

Chef Davies-Tight™. The Animal-Free Chef™. ANIMAL-FREE SOUS-CHEF™. FAT-FREE CHEF™. Word Warrior Davies-Tight™. HAPPY WHITE HORSE™. SHARON ON THE NEWS™. BIRTH OF A SEED™. Till now and forever © Sharon Lee Davies-Tight, Artist, Author, Animal-Free Chef, Activist. ARCHITECT of 5 PRINCIPLES TO A BETTER LIFE™ & MAINSTREAM ANIMAL-FREE CUISINE™.

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