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This green gem of a salad is the ideal foil for the richness of chicken. The basil and coriander lend a refreshing note while the ginger provides just a smidgen of heat.
12 cups packed baby spinach leaves
3 cups sliced baby cucumbers
2 tablespoons Tuscanini Red Wine Vinegar
1 tablespoon lime juice
1 tablespoon honey
2 teaspoons Glicks Soy Sauce
2 teaspoons minced fresh ginger or 2 cubes Gefen Frozen Ginger
2 cloves garlic, minced
1/2 teaspoon salt
1/4 teaspoon pepper
1/3 cup extra virgin olive oil
2 tablespoons chopped fresh, cleaned basil
2 tablespoons chopped fresh, cleaned coriander
In a small bowl, whisk together vinegar, lime juice, soy sauce, honey, ginger, garlic, salt and pepper. In a thin stream, gradually whisk in olive oil until emulsified. Stir in basil and coriander.
Gently toss together spinach and cucumbers. Pour in enough dressing to lightly coat leaves and cucumbers.
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