Asian Spinach Salad with Marinated Mushrooms
Serves 8
30 minutes or fewer
A soy and vinegar marinade “cooks” the mushrooms that top this salad to make them tender and tasty.
- 3 Tbs. low-sodium soy sauce
- 2 ½ Tbs. rice vinegar
- 1 ½ tsp. light brown sugar
- 1/ 2 tsp. chile-garlic sauce
- 1 ½ tsp. toasted sesame oil
- 4 cups sliced button mushrooms
- 8 cups baby spinach leaves
- 1 cup frozen corn kernels, thawed
- 1 avocado, peeled and diced (1 cup)
- 1 large carrot, grated (½ cup)
- 4 green onions, thinly sliced (½ cup)
- 3 tsp. toasted sesame seeds
at a glance
