Not rated yet
Close Click to add your rating. Saving... Error Saving
Quick Rating

Serve this small salad as part of a Japanese meal, perhaps to accompany a bento box.

Tags: Easy, 20 Mins, Salads, Side Dishes, Lunches, Vegetables, Fry, Vegetarian
Serves: 6
Skill level: Easy
Prep time: 10  minutes
Cooking time: 5  minutes
Total: 15  minutes

Additional Information


8 cups (2 L) PC Organics Baby Spinach
6 tbsp (90 mL) PC Toasted Sesame Vinaigrette
1 1/2 tsp (7 mL) no name Sesame Seeds


  1. In small frying pan, toast sesame seeds over low heat for 4 to 5 minutes, stirring occasionally, or until golden. Set aside. 
  2. Fill bowl with cold water. In large pot of boiling, salted water, cook spinach just until wilted, about 30 seconds. Drain. Place in bowl of cold water. Drain. Gently squeeze out excess water.
  3. Divide spinach among six small plates. Drizzle each serving with 1 tbsp (15 mL) dressing. Sprinkle with sesame seeds. Garnish with thinly sliced sweet yellow or orange pepper, if desired.

Chef's Tips

To squeeze excess water from spinach, place drained spinach in clean tea towel. Roll up and twist ends of towel.

Nutritional Information

Per Serving
Calories 80 Cal
Fat 6 g
Sodium 230 mg
Carbohydrate 5 g
Fibre 1 g
Protein 2 g