In addition to the big hung of ham I served for the dinner party last week, I served this wilted spinach and edamae salad from Kalyn’s Kitchen. I swear there is edamame in there, they just fall to the bottom of the bowl!
- 1 bag fresh baby spinach
- 1 red onion – sliced
- 2 T. vegetable oil (not olive oil, something neutral flavored)
- 2 T. rice vinegar
- 1 T. Agave Nectar (or honey)
- 2 t. sesame oil
- 1/2 C. shelled edamame
- sesame seeds
Whisk together vinegar, Agave nectar, sesame oil and salt.
Heat 2 T of oil in frying pan over medium heat. Add onions and cook until onions are well-browned on both sides, about 5-7 minutes. When onions are nearly done, add edamame and heat through, about 1 minute. Add dressing mixture and heat about 30 seconds.
Pour hot dressing-onion-edamame mixture over spinach and toss to coat. Toss on sesame seeds (after toasting) and serve.
Notes: This was a tasty salad and I’ll be making it again. It looks very pretty too.
Servings: 8 side salads