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Wilted Shiitake Spinach Salad

 Wilted Shiitake Spinach Salad
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
8 ServingsPrep: 40 min.

Ingredients

  • 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

Directions

  • 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.
  • In a salad bowl, combine the spinach, mango, corn, radishes,
  • cucumber, cilantro, almonds, onion, mushrooms and edamame.
  • In a small skillet, saute garlic in remaining oil for 1 minute. Add

2 of 2

Wilted Shiitake Spinach Salad (continued)

Directions (continued)

  • 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.