Spinach And Sprout Salad

Recipe Ingredients

2 tablespoons	30ml	Reduced-sodium soy sauce
2 tablespoons	30ml	Fresh lemon juice
1 teaspoon	5ml	Asian sesame oil
1/4 teaspoon	1.3ml	Sugar
1/4 teaspoon	1.3ml	Freshly-ground black pepper
8 cups	1896ml	Torn cleaned spinach
1 cup	237ml	Sliced mushrooms
1 cup	160g / 5.6oz	Bean sprouts
1		Sliced water chestnuts - (8 oz) - drained
1		Red bell pepper - seeded and julienned
4		Scallions - thinly sliced
2 tablespoons	30ml	Sesame seeds - toasted*

Recipe Instructions

* To toast the sesame seeds, place a nonstick skillet over low heat; add the sesame seeds and cook, stirring constantly, until browned, about 3 minutes.

In a small jar with a tight-fitting lid or in a small bowl, combine the soy sauce, lemon juice, oil, sugar and black pepper; cover and shake well or whisk until blended.

In a large salad bowl, combine the spinach, mushrooms, sprouts, water chestnuts, bell pepper and scallions. Add the dressing; toss to coat. Serve, sprinkled with the sesame seeds.

This recipe yields 8 servings.

Per Serving: 53 Calories, 2 g Total Fat, 0 g Saturated Fat, 0 mg Cholesterol, 198 mg Sodium, 8 g Total Carbohydrate, 3 g Dietary Fiber, 3 g Protein, 84 mg Calcium.

Serving Provides: 1 Fruit/Vegetable.

Points Per Serving: 1.

Source:
Simply the Best: 250 Prizewinning Family Recipes by Weight Watchers

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