Thursday, July 11, 2013

Toasted Sesame Spinach Salad

Toasted Sesame Spinach Salad

My last post featured a Chinese dish, Chicken Chop Suey. I used to always serve Chinese food with frozen egg rolls that you just bake in the oven. So easy. But besides being highly processed (I cringe when I think of some of the food I used to eat), they are soooo not low-FODMAP. I had to come up with a new side dish. A healthy salad sounded good.

This Asian-inspired salad combines a couple of really healthy ingredients: spinach and sesame seeds. Both of which are low-FODMAP and low-fructose and are packed with vitamins and nutrients. I love getting as much nutrition as I can out of the foods I eat since my diet is limited. I can eat spinach just fine, so I make sure I eat a lot of it since it is so good for you. Both spinach and sesame seeds are what I consider super foods!

So I hope you enjoy this fresh and healthy salad. It would even be good as a main course salad with some grilled salmon or chicken.

Toasted Sesame Spinach Salad
Toasted Sesame Spinach Salad
serves 4


2 tablespoons sesame seeds
3 tablespoons grapeseed oil
2 tablespoons balsamic vinegar
1 tablespoon gluten-free, reduced-sodium tamari sauce
2 teaspoons toasted sesame oil
5 oz. fresh baby spinach


  1. Add the sesame seeds to a small, dry nonstick skillet and cook over low heat, stirring occasionally until lightly golden. Remove seeds to a plate and spread out to cool.
  2. Meanwhile, in a container with a tight-fitting lid, combine the grapeseed oil, balsamic vinegar, tamari sauce and sesame oil. Shake vigorously.
  3. Toss dressing with spinach and sprinkle with sesame seeds. Serve.

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