Chilled Sesame Spinach

If you have about 45 minutes to spend in the kitchen, Chilled Sesame Spinach might be an amazing gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly recipe to try. This recipe makes 4 servings with 139 calories, 8g of protein, and 9g of fat each. For $3.13 per serving, this recipe covers 34% of your daily requirements of vitamins and minerals. 41 person have tried and liked this recipe. A couple people really liked this side dish. It is brought to you by Framed Cooks. A mixture of baby spinach, coarse salt, sesame oil, and a handful of other ingredients are all it takes to make this recipe so scrumptious. Overall, this recipe earns an outstanding spoonacular score of 99%. If you like this recipe, take a look at these similar recipes: Chilled Sesame Spinach, Chilled Sesame Spinach, and Chilled Sesame Asparagus.

Servings: 4

 

Ingredients:

2 pounds baby spinach, washed

Coarse salt

3 tablespoons rice vinegar

1½ tablespoons sesame oil

3 tablespoons toasted sesame seeds

1½ tablespoons naturally brewed soy sauce

Equipment:

bowl

pot

colander

cutting board

whisk

Cooking instruction summary:

Fill a large bowl with ice water, set aside.Bring a large pot of water to boil, season with salt. Add spinach and cook until just wilted, about 30 seconds. Drain immediately in colander and plunge into ice water.Let spinach cool completely, about 30 seconds, drain again. Using your hands, squeeze excess water out of spinach. When you think you are done squeezing, do it one more time. Spinach is absorbent stuff. Transfer to cutting board.Coarsely chop spinach and place in medium bowl, set aside.Meanwhile, whisk together oil, soy sauce, and rice vinegar. (I do this while the water is boiling). Add dressing and sesame seeds to the spinach, mix to combine.Spinach may be refrigerated for up to 2 days. I, however, have trouble not eating it between mixing in the sesame seeds and putting it on the plate, that's how good it is. If you love spinach, that is.

 

Step by step:


1. Fill a large bowl with ice water, set aside.Bring a large pot of water to boil, season with salt.

2. Add spinach and cook until just wilted, about 30 seconds.

3. Drain immediately in colander and plunge into ice water.

4. Let spinach cool completely, about 30 seconds, drain again. Using your hands, squeeze excess water out of spinach. When you think you are done squeezing, do it one more time. Spinach is absorbent stuff.

5. Transfer to cutting board.Coarsely chop spinach and place in medium bowl, set aside.Meanwhile, whisk together oil, soy sauce, and rice vinegar. (I do this while the water is boiling).

6. Add dressing and sesame seeds to the spinach, mix to combine.Spinach may be refrigerated for up to 2 days. I, however, have trouble not eating it between mixing in the sesame seeds and putting it on the plate, that's how good it is. If you love spinach, that is.


Nutrition Information:

Quickview
139k Calories
8g Protein
9g Total Fat
10g Carbs
100% Health Score
Limit These
Calories
139k
7%

Fat
9g
14%

  Saturated Fat
1g
8%

Carbohydrates
10g
3%

  Sugar
1g
1%

Cholesterol
0.0mg
0%

Sodium
750mg
33%

Get Enough Of These
Protein
8g
17%

Vitamin K
1095µg
1044%

Vitamin A
21267IU
425%

Folate
447µg
112%

Manganese
2mg
111%

Vitamin C
63mg
77%

Magnesium
203mg
51%

Iron
7mg
40%

Potassium
1308mg
37%

Vitamin E
4mg
31%

Calcium
285mg
29%

Copper
0.55mg
27%

Vitamin B2
0.45mg
27%

Vitamin B6
0.5mg
25%

Fiber
5g
23%

Phosphorus
158mg
16%

Vitamin B1
0.23mg
15%

Zinc
1mg
11%

Vitamin B3
2mg
11%

Selenium
4µg
6%

Vitamin B5
0.18mg
2%

covered percent of daily need
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