Spinach Sesame Salad

• 1/2 cup chicken broth
• 1 tablespoon sesame seeds
• 1 tablespoon tahini (sesame paste)
• 1 teaspoon dark sesame oil
• 11/2 tablespoons soy sauce
• 1 tablespoon fresh lemon juice
• 1 teaspoon peeled and finely chopped fresh ginger
• 9 oz bag of baby spinach, washed, stemmed, and dried
• 1/4 pound mushrooms, wiped clean and thinly sliced (about 1 cup)
• 1 large ripe tomato, sliced into thin wedges
• salt
• freshly ground black pepper

1. 1. Boil chicken broth in a small saucepan until only 2 tablespoons remain, about 7 minutes. At
2. the same time, toast the sesame seeds in a small ungreased skillet over medium low heat until
3. golden, about 3 minutes. Set the sesame seeds aside.
4. 2. Make the dressing by mixing the tahini and sesame oil in a small bowl. Whisk in the chicken
5. broth, soy sauce, lemon juice, and ginger.
6. 3. Put the spinach and mushrooms in a large bowl. Sprinkle the tomatoes with salt and pepper
7. and add to the bowl. Pour the dressing over all of it, grind in some more pepper, and toss
8. well. Scatter the sesame seeds over the salad and serve.

chicken broth, sesame seeds, tahini, dark sesame oil, soy sauce, lemon juice, fresh ginger, baby spinach, ubc, tomato, salt, freshly ground black pepper

Taken from www.epicurious.com/recipes/member/views/spinach-sesame-salad-50115843 (may not work)