1 pound Alaska surimi seafood, cut or shredded into bite-size pieces
4 cups fresh spinach, torn
1/2 cup fresh mushrooms, sliced
1/4 cup green onions, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
2 tablespoons peanut oil
4 tablespoons rice vinegar
1 teaspoon fresh ginger root
OR
1/2 teaspoon ground ginger
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/2 teaspoon honey
1/2 teaspoon sesame oil
Servings: 4
1. In large serving bowl, mix together Alaska surimi, spinach, mushrooms, green onions, cherry tomatoes and cucumber.
2. Combine remaining ingredients, mix well and pour over salad. Toss and serve. Garnish with 1 teaspoon sesame seeds, if desired.
4 cups fresh spinach, torn
1/2 cup fresh mushrooms, sliced
1/4 cup green onions, thinly sliced
1 cup cherry tomatoes, halved
1/2 cup cucumber, thinly sliced
2 tablespoons peanut oil
4 tablespoons rice vinegar
1 teaspoon fresh ginger root
OR
1/2 teaspoon ground ginger
1 teaspoon soy sauce
1/4 teaspoon dry mustard
1/2 teaspoon honey
1/2 teaspoon sesame oil
Servings: 4
1. In large serving bowl, mix together Alaska surimi, spinach, mushrooms, green onions, cherry tomatoes and cucumber.
2. Combine remaining ingredients, mix well and pour over salad. Toss and serve. Garnish with 1 teaspoon sesame seeds, if desired.
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