All Recipes

Spinach Salad with Chicken and Warm Ginger Vinaigrette

Spinach Salad with Chicken and Warm Ginger Vinaigrette
  • Meal

    Salad

  • Cusine

Ingredients

3 T olive oil

2 T rice vinegar

1 T soy sauce

1/2 tsp. sweetener of your choice

1 tsp. Asian sesame oil

1 T finely grated fresh ginger

1 red bell pepper, cut into thin strips

3-4 green onions cut into thin strips

1-2 tsp. olive oil for cooking vegetables

4 large handfuls baby spinach leaves

Directions

In glass measuring cup, add olive oil, rice vinegar, soy sauce, sweetener of your choice, Asian sesame oil, and finely grated fresh ginger. Whisk together and set aside.Heat a heavy non-stick frying pan over medium-high heat and add olive oil.If using thin strips of raw pork chop or chicken, add that to pan first and saute 2-3 minutes, until meat is done and barely starting to brown.Remove meat from pan and add red bell peppers, saute 2 minutes.Add green onion strips and saute 1-2 minutes more.Add cooked meat back into pan and heat 1-2 minutes more. (You can add the cooked chicken and warm it for a minute or two at this point if desired. It’s very important to use a non-stick pan if you plan to do that. You could also just let the cooked chicken come to room temperature and arrange it on top of the salad.)Pile spinach on two serving plates, and use a turner to arrange sauteed vegetables and meat on top of spinach.Pour dressing into frying pan, increase heat a little and cook 1-2 minutes, until dressing is hot and fragrant.Use a spoon to drizzle desired amount of dressing over each salad. (You may not need all the dressing. Leftover dressing can be stored in a jar in the refrigerator for a few days.)Serve immediately.