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Ingredients

• 3 tablespoons  low-sodium soy sauce
• 2 1/2 tablespoons  rice vinegar
• 1 1/2 teaspoons  light brown sugar
• 1/2 teaspoon  chile-garlic sauce
• 1 1/2 teaspoons  toasted sesame oil
• 4 cups  sliced button mushrooms
• 8 cups  baby spinach leaves
• 1 cup  frozen corn kernels, thawed
• 1   avocado, peeled and diced (1 cup)
• 1 large  carrot, grated (1/2 cup)
• 4   green onions, thinly sliced (1/2 cup)
• 3 teaspoons  toasted sesame seeds

Description

A Soy And Vinegar Marinade "cooks" The Mushrooms That Top This Salad To Make Them Tender And Tasty.

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