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Eat This Now: Sesame Spinach Salad

Spring is the time to start fresh. Nature’s detoxifiers — greens — will be bountiful in the garden soon. Dark green leafy vegetables are loaded with chlorophyll, which helps to protect the liver and eliminate toxins from the body. Leafy greens, especially watercress and arugula, can be slightly diuretic and help the liver flush out toxins and build strength in the blood with their high mineral content.

This is a basic spinach salad recipe that can be easily adapted. Feel free to add julienned carrots, sweet bell pepper, grilled shrimp, blanched broccoli, etc. Depending on how many vegetables you add, you made need to increase the amount of dressing you make. — Pamela Salzman


Sesame Spinach Salad

Serves 4-6

For the salad:

3 Tbsp sesame seeds, toasted
½ lb fresh spinach, washed and dried
2 handfuls bean sprouts (such as mung bean sprouts)

For the dressing:

3 Tbsp unrefined extra virgin olive oil (can substitute up to half flax seed oil)
1 Tbsp unrefined toasted sesame oil
1 Tbsp unseasoned rice vinegar
¼-½ tsp sea salt
Couple grinds of black pepper

1.  Place spinach leaves, toasted sesame seeds, and bean sprouts in a large salad bowl or on a serving platter.

2.  Place all the dressing ingredients in a small bowl and whisk until emulsified or place them in a screw-top jar and shake vigorously.

3.  Pour the dressing over the salad. Toss lightly to coat. Season to taste.

For more recipes from Pamela Salzman, go to pamelasalzman.com. To buy her book, Kitchen Matters, go to amazon.com.

Photo: Courtesy of Pamela Salzman

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