Description[]
Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine
Ingredients[]
- 2 cups fresh spinach
- 1 cup grated carrot
- 1 cup bean sprouts
- 1 tablespoon fresh lime juice
- 1 tablespoon rice vinegar
- 2 teaspoons low-sodium soy sauce
- 1/2 teaspoon sugar
- 1/2 teaspoon sesame oil
- 1 teaspoon chopped dry-roasted peanuts
Directions[]
- Combine spinach, carrot, and bean sprouts.
- Combine lime juice, rice vinegar, soy sauce, sugar, and sesame oil; stir well.
- Toss with spinach mixture.
- Top each serving with peanuts.
Yield: 4 servings