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Ingredients

• Dressing:
• 3 tablespoons thinly sliced green onions
• 3 tablespoons rice vinegar
• 3 tablespoons low-sodium soy sauce
• 1 tablespoon water
• 1 teaspoon sesame seeds, toasted
• 1 teaspoon bottled minced garlic
• 1 teaspoon dark sesame oil
• 1/2 teaspoon chile paste with garlic or 1/4 teaspoon crushed red pepper
• Salad:
• 2 teaspoons dark sesame oil, divided
• 4 cups thinly sliced shiitake or button mushroom caps (about 8 ounces)
• 1 cup (1-inch) sliced green onions
• 1 cup fresh or frozen corn kernels, thawed
• 4 (6-ounce) salmon fillets (about 1 inch thick)
• 8 cups baby spinach
• 1 cup fresh bean sprouts
• 1 cup red bell pepper strips

Description

MyRecipes Recommends That You Make This Sizzling Salmon-and-Spinach Salad With Soy Vinaigrette Recipe From Cooking Light

MyRecipes