Thai Spinach Salad

• 3 ounces enoki mushrooms
• 10 ounces Baby Spinach
• 1 cup bean sprouts
• 1 yellow pepper, thinly sliced
• 1/2 cup slivered almonds, toasted
• 3 tablespoons lime juice, freshly squeezed
• 2 tablespoons brown sugar
• 1 tablespoon fish sauce
• 1/2 teaspoon Chinese chili sauce
• 2 teaspoons ginger, finely minced
• 1/4 cup green onion, minced
• 1/4 cup mint, minced
• 2 tablespoons basil, minced
• 1/4 teaspoon nutmeg, freshly grated
• 1/4 cup canola oil

1. Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
2. Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
3. Pour the dressing over the salad and toss just before serving.

enoki mushrooms, spinach, bean sprouts, yellow pepper, slivered almonds, lime juice, brown sugar, fish sauce, chinese chili sauce, ginger, green onion, mint, basil, nutmeg, canola oil

Taken from www.food.com/recipe/thai-spinach-salad-464869 (may not work)