A healthy low fat recipe for Asian Spinach Salad with Salmon and Edamame recipe

3 tbsp. reduced sodium soy sauce (or reduced sodium gluten-free tamari)
3 tbsp. rice or white wine vinegar
1 1/2 tbsp. honey
1/3 cup canola oil (or other neutral oil)
1cm piece fresh ginger, finely chopped or grated
1/8 tsp. sea or kosher salt
Freshly ground black pepper, to taste (plus more for serving)

1 heaping tbsp. sesame seeds
8 cups baby spinach leaves
2 cups shelled edamame, cooked
3 scallions, thinly sliced
340g canned or pouch salmon, drained
1/4 cup fresh cilantro or flat leaf parsley, picked apart

How to
Combine all the vinaigrette ingredients in a small bowl and whisk well. Toast the sesame seeds in a small, dry skillet over medium low heat about 5 minutes, stirring often.

In a large mixing bowl, combine all the salad ingredients. Dress lightly with the vinaigrette and sprinkle with the sesame seeds. Serve immediately with freshly ground black pepper.

This article uses material from the Asian Spinach Salad with Salmon and Edamame article on the Healthy Recipes wiki at Wikia and is licensed under the