Asian Spinch Salad with Miso Ginger Dressing
By Dan T., Nancy S. and Meredith E. from Brandeis Elementary, Louisville, KY.
This side sish is a great way to get your students to eat spinach. With a light and fresh tasting dressing and the crunch of chow mein noodles, this salad will make taste buds sing!
Serving size: 6 oz
|From Saturated Fat||3.5%|
|Ingredient||6 servings||50 servings|
|Fresh Baby Spinach||6 cups/12 oz.||6.25 Gal./6.25 lbs|
|Fresh Shredded Carrots||.5 cup/6 oz.||3.12 Gal./3.12 lbs.|
|Mandarin Oranges||Approx. 3 each/6 oz.||.75 #10 Can/3.12|
|Chow Mein Noodles||1 cup/6 oz.||1 #10 can/3.12|
|Rainbow Slaw Mix(optional)||.5 cup/6 oz.||3.12 Gal./3.12 lbs.|
|White Miso||1 TB/.5 oz.||1 Cup/20 oz|
|Rice Wine Vinegar||.25 cup/2 fluid oz.||.5 Quart/16 oz.|
|Soy Sauce||1 TB/.5 fluid oz.||1 Cup/8 oz.|
|Pickled Ginger||.25 cup/2 oz.||2 Cups/16 oz.|
|Sugar||.12 cup/ 1 oz.||2 Cups/1 lb.|
|Vegetable Oil||.25 cup/2 fluid oz||1 Quart/32 Oz|
For the dressing, place Vinegar, Miso, Sugar, Soy Sauce and Pickled Ginger in to blender and blend until smooth. Add Vegetable oil slowly while motor is running unitl thickened.
In mixing bowl place Spinach and Carrots(Rainbow Slaw if desirerd) and slowly add dressing, mixing well until distributed evenly without saturating the spinach, it may require less than all of the prepared dressing.
With tongs, place approximatley 4 oz. of dressed salad in bowls and top with the Mandarin Oranges and Chow Mein Noodles