Red-Hot Sesame Spinach Salad

Serves: 6

This chili-dressed salad will fill you with a barrel of nutrients.

Ingredients

	Dressing:
1/4	cup scallions (about 2 medium), thinly sliced
1/4	cup soy sauce
1/4	cup rice vinegar
2	tbsp water
2	cloves garlic, minced
2	tsp toasted sesame seeds
2	tsp toasted sesame oil
1	tsp chili paste
	Salad:
2	tsp toasted sesame oil
6	scallions, trimmed and sliced into 1-inch batons (white and green parts)
3/4	pound shiitake mushroom caps, sliced
3	cups corn
6	4-ounce salmon fillets, about 1 1/2 inches thick
18	cups cleaned spinach leaves
3	cups bean sprouts
2	sweet red peppers, cored, seeded, and thinly sliced
	Cooking spray

Directions

Preheat broiler. Whisk dressing ingredients together in a small bowl. Set aside.

To make salad, heat oil in a large nonstick skillet over medium-high heat. Add scallions and mushrooms. Saute for 6 minutes. Stir in corn, cover, and set aside.

Spray each salmon fillet with cooking spray. Place on a foil-lined baking sheet. Broil for 8 minutes or until salmon is juicy and just cooked through. Divide spinach, bean sprouts, and peppers among 6 dinner plates. Top with an equal portion of warm mushroom mixture. Slide a spatula under each piece of salmon (skin may stick to the foil) and place atop the mushroom mixture. Top with dressing and serve immediately.

Nutrient Notes: Spinach supplies significant folate, fiber, vitamin C, and lutein, a carotenoid that fights cancer. Together, the spinach and salmon provide almost half of your recommended daily serving of vitamin B6, while the red peppers and spinach add plenty of vitamin A. The mushrooms add a terrific flavor and contain the phytochemicals canthaxanthin and lentinan that can help combat cancer.