Oriental Spinach Tuna Salad

Japanese rice vinegar has a pale straw colored sauce that is mild.

Serves 4

Need:

  • 6 cups torn spinach
  • 1 9 ¼ ounce can water packed tuna, chilled, drained, and broken into large pieces
  • 1 cup fresh bean sprouts
  • 1 8- ounce can sliced water chestnuts, drained
  • 1 large tomato, cut into wedges
  • 1 stalk celery, chopped ( ½ cup)
  • 1 green onion, sliced ( 2 tablespoons)
  • 3 tablespoons soy sauce
  • 2 tablespoons rice vinegar or white whine vinegar
  • 1 tablespoon water
  • 2 to 3 teaspoons toasted sesame oil
  • 1 teaspoon sugar
  • 1/8 teaspoon dry mustard
  • Several dashes bottled hot pepper sauce

In a large salad bowl combine spinach, tuna, bean sprouts, water chestnuts, tomato wedges, celery, and green onion. Toss to mix.

For the dressing, in a screw top jar combine the soy sauce, rice vinegar or white whine vinegar, water, sesame oil, sugar, dry mustard, and bottled hot pepper sauce. Cover and shake well to mix.

Pour the dressing over the spinach mixture. Toss to coat. This makes 4 servings

Nutrition Facts:
172 calories, 24 g protein, 14 g carbohydrates, 3g fat( 1 g saturated), 12 mg cholesterol, 1,095 mg sodium, 928 mg potassium.