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Ingredients

• FOR THE SALAD:
• 8 cups pre-cleaned baby spinach
• 1 bunch watercress, trimmed but long stem still attached
• 2 cups frozen shelled edamame, cooked to package directions
• 3 scallions, thinly sliced on the bias, both white and green parts
• 1/3 bunch cilantro
• 1 tablespoon toasted sesame seeds
• FOR VINAIGRETTE:
• 3 tablespoons low-sodium soy sauce
• 3 tablespoons rice wine vinegar
• 1 1/2 tablespoons honey
• 3 tablespoons sesame oil
• 3 tablespoons canola oil
• 1/2 piece fresh ginger, peeled and smashed
• 1/8 teaspoon kosher salt
• 4 turns freshly ground black pepper

Description

Asian Green Salad With Edamame And Sesame-Soy Vinaigrette - The Huffington Post

Kitchen Daily