Jeanne’s Asian Spinach Salad
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)
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)
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.
~ If you omit the rice, double the amount of mushrooms.
~ You may not need to use all of the dressing.