Jeanne’s Asian Spinach Salad

[Carmella]

When I recently visited my parents, I enjoyed a salad from my mom's culinary repertoire. It's so yummy and simple to prepare! The original recipe calls for rice, but it can easily be subbed with quinoa or omitted all together for an all-raw version.

Jeanne’s Asian Spinach Salad (modified)

Serves 4-6

Salad
1 pound mung bean sprouts
1 bag spinach sliced thinly
2 cups mushrooms sliced
1/2 cup green onions
1/2 cup or more of raw cashews
2 cups cooked brown rice or quinoa (optional)

Dressing
3 tbs lemon juice
1/3 cup tamari
1/3 cup olive oil
2 garlic cloves crushed

Mix all salad ingredients in a bowl.

Toss well with dressing.

Let marinate for at least one hour to allow for the flavors to blend.

Carmella's Notes:
~ If you omit the rice, double the amount of mushrooms.

~ You may not need to use all of the dressing.

[wyjoz]

This sounds good. and got all the ingredients for the makings....Jozzi

[Carmella]

Oh, you gonna love LOVE this one, Dodo Jozzie! We're having it again tonite! Mmmmmmm

[wyjoz]

So making this deliciousness for Pot Luck today. Always and every time I make it everyone loves it...

[wyjoz]

Goodness.. just made this for Pot Luck tonight... Licking my fingers...every time.... delicious...

the Quinoa makes it like such a meal....

[wyjoz]

I made a triple recipe and all of it was gone.. people wanted the recipe!

That good.