Spinach Salad with Carrot, Orange, and Sesame

Name: Spinach Salad with Carrot, Orange, and Sesame
Yield: Serves 6 as a First Course
Ingredients: 1 , (6-ounce) bag baby spinach (about 6 cups); 2 medium, carrots, peeled and shaved with vegetable peeler lengthwise into ribbons; 2 medium, oranges, 1/2 teaspoon finely grated zest from one, both peeled and segmented; 2 medium, scallions, sliced thin; 7 teaspoons, rice vinegar; 1 tablespoon, very finely minced shallot; 3/4 teaspoon, mayonnaise; 1 teaspoon, Dijon mustard; 3 tablespoons, vegetable oil; 1/4 teaspoon, table salt; 1 1/2 tablespoons, toasted sesame oil; 1 tablespoon, sesame seeds, toasted

7 comments

Appears in Cook's Illustrated July/August 2010

While nothing could be easier to toss in a salad, mild-mannered baby spinach always seems to fall flat. What could we do to ruffle this pile of leaves?

SERVES6 as a First Course

TIME25 minutes

has video

WHY THIS RECIPE WORKS

For our sweet and tender spinach salad recipe, we used thinly sliced carrots to break up the spinach leaves, then added fresh fruit for bright, clean flavor and textural appeal. For our spinach salad’s dressing, we altered the oil-to-acid r...

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