Surimi Seafood Spinach Salad Alaska-Style Recipe - Cooking Index
1 lb | 454g / 16oz | Surimi seafood - cut or shredded |
Into bite-size pieces | ||
4 cups | 948ml | Torn fresh spinach |
1/2 cup | 118ml | Sliced fresh mushrooms |
1/4 cup | 15g / 0.5oz | Thinly-sliced green onions |
1 cup | 62g / 2.2oz | Cherry tomatoes - halved |
1/2 cup | 118ml | Thinly-sliced cucumber |
2 tablespoons | 30ml | Peanut oil |
4 tablespoons | 60ml | Unseasoned rice vinegar |
1 teaspoon | 5ml | Grated fresh ginger |
(or 1/2 tspn dried ginger) | ||
1 teaspoon | 5ml | Soy sauce |
1/4 teaspoon | 1.3ml | Dry mustard |
1/2 teaspoon | 2.5ml | Honey |
1/2 teaspoon | 2.5ml | Sesame oil |
In large serving bowl, mix together surimi, spinach, mushrooms, green onions, cherry tomatoes, and cucumber. Combine remaining ingredients, mix well and pour over salad. Toss and serve. Garnish with 1 teaspoon sesame seeds, if desired.
This recipe yields 4 servings.
Source:
Alaska Seafood Marketing Institute at http://www.alaskaseafood.org
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.