Thai Spinach Salad

Name: Thai Spinach Salad
Prep time: 20 min
Total time: 20 min
Yield: 6-8 serving(s)
Ingredients: 3 ounces enoki mushrooms; 10 ounces Baby Spinach; 1 cup bean sprouts; 1 yellow pepper, thinly sliced; 1/2 cup slivered almonds, toasted; 3 tablespoons lime juice, freshly squeezed; 2 tablespoons brown sugar; 1 tablespoon fish sauce; 1/2 teaspoon Chinese chili sauce; 2 teaspoons ginger, finely minced; 1/4 cup green onion, minced; 1/4 cup mint, minced; 2 tablespoons basil, minced; 1/4 teaspoon nutmeg, freshly grated; 1/4 cup canola oil

Submitted by Abby Girl

"This is "fusion food" at its best"

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Ready In:: 20mins
Ingredients:: 15
Serves:: 6-8

ingredients

3 ounces enoki mushrooms
10 ounces Baby Spinach
1 cup bean sprouts
1 yellow pepper, thinly sliced
¹⁄₂ cup slivered almonds, toasted
3 tablespoons lime juice, freshly squeezed
2 tablespoons brown sugar
1 tablespoon fish sauce
¹⁄₂ teaspoon Chinese chili sauce
2 teaspoons ginger, finely minced
¹⁄₄ cup green onion, minced
¹⁄₄ cup mint, minced
2 tablespoons basil, minced
¹⁄₄ teaspoon nutmeg, freshly grated
¹⁄₄ cup canola oil

directions

Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
Pour the dressing over the salad and toss just before serving.