Christina Machamer’s salad makes a delicious main course when topped with cooked shrimp, chicken breast or smoked tofu.

  Download this recipe!

INGREDIENTS:

• 1 tbsp fresh ginger, minced
• 2 tbsp low-sodium soy sauce
• 2 tbsp rice wine vinegar
• 1/2 cup sesame oil
• 1/4 cup light or blended olive oil

• 1 tbsp olive oil
• 1 cup shiitake mushrooms, sliced into 1/4-inch pieces
• 1 cup shelled edamame beans
• 4 cups baby spinach leaves, washed and stemmed
• 1/4 cup cilantro leaves, roughly chopped
• 1/4 cup unsalted dry roasted cashews
• Kosher salt and fresh ground black pepper, to taste

INSTRUCTIONS:

1. In a small saucepan, combine all vinaigrette ingredients and simmer over medium-low heat for 5 minutes. Set aside.
2. Prepare salad: Heat a large sauté pan over medium heat, add oil and mushrooms and sauté until cooked throughout. Add edamame and sauté to heat through, about 2 minutes. Add spinach and quickly heat until leaves just begin to wilt, about 1 minute.
3. Pour spinach mixture into a large mixing bowl and add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat and serve immediately.

NUTRIENTS per 1 cup salad and 1 oz vinaigrette:

• Calories: 210
• Total Fat: 7 g
• Sat. Fat: 1 g
• Carbs: 35 g
• Fiber: 7 g
• Sugars: 1 g
• Protein: 8 g
• Sodium: 105 mg
• Cholesterol: 0 mg