Sesame Spinach Salad

Pin on PinterestShare on FacebookTweet about this on TwitterGoogle+Email to someone

Sesame Spinach Salad | Wheat-Free Meat-Free

We didn’t have any to-do’s to check off today, so I had some time on my hands. I decided to cook up some beans. (Which, nicely enough, isn’t very hands-on, so I could do it while finishing the book I was reading :-).

In my head, “I’m going to spend time cooking beans” also meant “I can spend the time to caramelize some onions.” (Not really related, I know.) But this is the salad that developed out of that. I think it was pretty good.

Sesame Spinach Salad

  • 1 onion, sliced into half moons
  • 1 cup cooked garbanzo beans
  • 2 1/2 cups oyster mushrooms
  • 3 cups spinach
  • 1 teaspoon vegetable oil
  • 1 teaspoon sesame seed oil plus more for drizzling
  • freshly ground black pepper
  1. Heat a large skillet over medium heat. Add the onions. Cook for about 20 minutes, stirring infrequently until the onions are dry. Then add the oils and stir well. Continue cooking, stirring intermittently, until the onions are slightly crispy and golden brown color. Probably another half hour or so. Remove the onions from the pan.
  2. Turn the heat to high and toss in the mushrooms. Add a couple cranks of black pepper and a couple spoonfuls of water. (If you cooked the beans yourself, use the water that you cooked them in.) Cook for a minute or two, until the mushrooms soften, then remove from heat.
  3. Mix the spinach, mushrooms, and beans in a bowl. Add a drizzle of sesame seed oil and a couple more cranks of pepper. Serve topped with a generous portion of crispy caramelized onions.

Serves 2-3

I served this as a warm salad. My beans and mushrooms were warm, and this wilted the spinach a bit.  Alternatively, you could allow the mushrooms and beans to cool and serve the salad at room temperature. Or you could not cook the mushrooms and have everything else chilled. Whatever suites your fancy. If you did not cook your own beans, but still want to go the warm route, use hot water when you rinse them to warm them up.

Looking for More Gluten-Free Vegetarian Recipes?

Take a look at my book, The Wheat-Free Meat-Free Cookbook: 100 Gluten-Free Vegetarian Recipes.

A sampling of the recipes included:
  • Breakfasts: Cinnamon Quinoa Muffins, Yeasted Waffles, Gooey Butter Cake,
  • Sides: Patatas Bravas, Pea and New Potato Salad, Braised Celery,
  • Mains: Corn Waffle Sandwiches, Enchiladas with Green Sauce, Pesto Asparagus Galette, and
  • Desserts: Blueberry Mango Crisp, Baklava Rolls, Amaretto Cake.

You can see the full recipe list on the Amazon page.


Comments

  1. ian yallop says:

    love this website…

Speak Your Mind

*

Disclaimer 1: Many of the links on this site are affiliate links. That means that if you click through from my link and buy the linked-to product, or sign up for the linked-to service, I receive a commission.


Disclaimer 2: I am not a medical professional, and the information contained on this site is not medical advice. It is your responsibility to check the foods you eat to make sure that they are safe for you. If you're considering any dietary changes, it's probably a good idea to speak with your physician. By using this site, you explicitly agree not to hold Pickled Publishing LLC or any of its members liable in any way for damages arising from decisions you make based on the information made available on this site.

Copyright 2017 Pickled Publishing LLC - All rights reserved. To be clear: This means that, aside from small quotations, the material on this site may not be republished elsewhere without my express permission. Privacy Policy