Back to Wilted Shiitake Spinach Salad

Print Options

Wilted Shiitake Spinach Salad Recipe

Wilted Shiitake Spinach Salad Recipe

Spinach salad takes on an Asian flair with shiitake mushrooms, baby corn, sesame oil and edamame. A warm rice vinegar dressing and a sprinkling of sesame seeds completes taste experience.—,Roxanne Chan, Albany, California
TOTAL TIME: Prep: 40 min. YIELD:8 servings


  • 1 pound sliced fresh shiitake mushrooms
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 2 tablespoons sesame oil, divided
  • 1 cup frozen shelled edamame
  • 6 cups fresh baby spinach
  • 1 medium mango, peeled and sliced
  • 1 cup canned baby corn (cobs cut in half)
  • 1/4 cup sliced radishes
  • 1/4 cup thinly sliced seeded cucumber
  • 1/4 cup minced fresh cilantro
  • 1/4 cup salted roasted almonds, chopped
  • 1 green onion, thinly sliced
  • 1 garlic clove, minced
  • 3 tablespoons rice vinegar
  • 1/4 teaspoon crushed red pepper flakes
  • 3 tablespoons sesame seeds, toasted


  • 1. In a large skillet, saute mushrooms with salt and pepper in 1 tablespoon oil until tender. Meanwhile, cook edamame according to package directions. Set aside.
  • 2. In a salad bowl, combine the spinach, mango, corn, radishes, cucumber, cilantro, almonds, onion, mushrooms and edamame.
  • 3. In a small skillet, saute garlic in remaining oil for 1 minute. Add vinegar and pepper flakes; bring to a boil. Pour over salad and toss to coat. Sprinkle with sesame seeds. Serve immediately. Yield: 8 servings.

Nutritional Facts

1 cup equals 141 calories, 8 g fat (1 g saturated fat), 0 cholesterol, 255 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g protein. Diabetic Exchanges: 1-1/2 fat, 1 vegetable, 1/2 starch.