5 cups fresh spinach leaves, torn and washed
2 cups julienned hothouse cucumber
2 (6-ounce) cans flaked crab, drained and rinsed or 1/2 pound cooked bay shrimp (about 2 cups)
1 (3 1/2-ounce) package enoki mushrooms, trimmed and separated
1/2 cup rice-wine vinegar or white-wine vinegar
3 tablespoons light sesame oil
3 tablespoons vegetable oil
1 teaspoon sesame seeds
1 teaspoon grated gingerroot
1/4 teaspoon ground black pepper
Salt to taste


1. In a large salad bowl, toss together spinach, hothouse cucumber, crab or shrimp, and enoki mushrooms. If preparing ahead, cover and chill salad for up to 4 hours.
2. For dressing, place vinegar, oils, sesame seeds, gingerroot, pepper and salt in a shaker jar. Cover and shake well; pour dressing over salad. Toss well and serve at once.

Recipe Courtesy of Freida's, The Specialty Produce People.

This light lunch-style salad goes beautifully with rice cakes or sourdough bread, and perhaps a first-course soup.

Cucumber, Crab, and Enoki Mushroom Salad
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