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Chinese Spinach Toss

Recipe from the March 2011 Newsletter

Serves 6


  • 3 1/2 cups fresh bean sprouts
  • 1/3 cup rice vinegar or white wine vinegar
  • 1/3 cup vegetable oil
  • 1/3 cup honey
  • 2 teaspoons soy sauce
  • 1 teaspoons fresh grated ginger root
  • 1 bunch spinach, washed and stems removed
  • 1 cup diced jicama
  • 1 cup crisp chow mein noodles


Toss bean sprouts lightly with vinegar, oil, honey, soy sauce and fresh ginger. Chill at least 1 hour, tossing occasionally. Just before serving, add spinach and jicama. Toss gently to coat. Top each serving with crunchy chow mein noodles.

Serving Suggestion: For a main dish, add 12 oz. of cooked chicken, tuna or shrimp, cut into chunks.

March 2010 Newsletter

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