Warm Spinach Salad Chinoise

Adapted from Healthy Cooking for Two

(Serves 2)

• 6–7 cups fresh spinach, stemmed
• 2 teaspoons sesame seeds (optional)
• 1 tablespoon canola oil
• 2/3 cup sliced mushrooms
• 2 cloves garlic, crushed
• 2 tablespoons distilled white vinegar
• 1 tablespoon reduced-sodium soy sauce
• 2 teaspoons sugar
• Red-pepper flakes to taste

• 1. Wash and drain the spinach well.
• 2. Toast the sesame seeds (if using) in a heavy 10-inch nonstick skillet over low heat for about 5 minutes, or until they turn golden; shake the skillet occasionally to toast the seeds evenly.
• 3. Add the oil to the skillet, raise the heat to medium, and add the mushrooms. Cook, stirring constantly, for 2 minutes.
• 4. Stir in the garlic, vinegar, soy sauce, sugar, and pepper flakes. Add the spinach and cook, turning the ingredients frequently with a wooden spoon, until the spinach is barely wilted, about

January & February 2006

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