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Spinach-Red Onion Salad
Makes 4 Servings
*1 1/2 cups packed fresh spinach leaves, washed and dried
*1 small carrot
*1 red onion
*1/4 cup sweetened rice wine vinegar
*1 tbls. sugar
*Pinch of salt
1Stack spinach leaves together, 5 or 6 leaves thick. Roll into a log shape and cut into thin slices. You will have spinach threads. Set aside.
2Peel carrot and cut into very thin julienne. Toss with spinach in a medium bowl and set aside.
3Peel onion. Cut in half and slice into very thin half-moon shapes. Put in a small bowl and set aside.
4Heat rice vinegar and sugar in a small saucepan over medium heat, stirring constantly. When sugar dissolves, remove from heat. Add pinch of salt and pour over onion. When cool, drain onion and pour over spinach and carrot. Toss to combine.
Chef Dean Fearing, The Mansion on Turtle Creek, Dallas, TX