Spinach Sesame Salad Recipes

Steps:

• In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat.

Steps:

• Place spinach in a dry pot set over medium-high heat and cook, stirring, until it just begins to wilt, 1 to 2 minutes. Transfer into a strainer to cool.
• While spinach cools, toast white sesame seeds in a dry pan over medium heat until light golden brown. Transfer into a mortar and pestle and crush into a very coarse paste, leaving some seeds whole. Add white sugar, soy sauce, and mirin. Stir with a wooden spoon to combine and reserve.
• Transfer cooled spinach to a towel and squeeze out any excess liquid. Chop roughly and add to a mixing bowl. Add the dressing and mix well. Cover and chill thoroughly before serving.
• Mix mayonnaise, miso paste, and rice vinegar together for miso mayo sauce. Place in the refrigerator until needed.
• Lightly salt tuna steaks, and then coat all sides well with as many sesame seeds as you like, pressing them lightly as you do.
• Brush a nonstick pan with oil and place over medium heat. Sear tuna steaks in the hot pan for 30 to 45 seconds on each side, as well as each edges.
• Slice and place tuna over the miso sauce. Brush tuna with ponzu and serve with spinach salad on the side.

Steps:

• In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.

Steps:

• In a 5- to 6-quart pan over high heat, bring about 3 quarts water to a boil.
• Add half the spinach and cook until wilted, 1 to 2 minutes.
• Remove spinach from water with a strainer and place in a large bowl of ice water until cool; lift out and drain.
• Repeat process to cook and cool remaining spinach.
• In a large bowl, mix sake, soy sauce, sugar, and sesame oil.
• Squeeze or roll spinach tightly in a kitchen towel to remove as much water as possible.
• Place in bowl and mix with dressing to coat.
• If making salad ahead, cover and chill up to 4 hours.
• Divide spinach into six cylindrical bundles and squeeze each tightly to compact the leaves.
• Arrange bundles on a serving plate or in individual small, shallow bowls.
• Spoon a little of the dressing left in the bowl over each bundle.
• Sprinkle each bundle with about 1 teaspoon sesame seeds.