Dressing
2 teaspoons sugar
1 teaspoon chili powder
1/4 teaspoon salt
1/8 teaspoon grated ginger root
1 clove garlic, minced
6 tablespoons oil
2 tablespoons fresh lime juice
Salad
1 can (11 ounce size) white corn, drained
1 jar (4.5 ounce size) sliced mushrooms, drained
1/4 cup coarsely chopped fresh cilantro
1 green onion, chopped
2 cups packed fresh baby spinach leaves
4 teaspoons finely chopped red bell pepper, if desired
In medium bowl, combine all dressing ingredients; mix well. Add corn, mushrooms, cilantro and onion; toss to coat. Serve immediately or cover and refrigerate until serving time.
To serve, arrange spinach leaves on individual serving plates. Top with corn mixture. Sprinkle with bell pepper.
Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Delicious recipes for red velvet cakes, cupcakes, and cheesecakes.
Not to be confused with evaporated milk, sweetened condensed milk is very sweet (and very sticky) and used primarily in desserts.
reviews & comments
May 17, 2009
This was delicious and refreshing! The dressing ingredients were perfectly balanced, with just enough sweet, spicy, and tart notes to compliment the corn, spinach and mushrooms. The fresh ginger was key, adding a bright, fresh edge to the warm chili powder. For this occasion, I doubled the ingredients and added a can of drained, rinsed black beans, which gave the dish more visual and textural contrast. I also used fresh baby bella mushrooms instead of jarred; they were delicious after marinating in the dressing. The quantity of dressing is generous; I found it made enough to amply coat and season twice as much spinach called for (leftovers!). I think this could be a very versatile recipe, and plan to experiment with different combinations of ingredients to mix with the dressing, such as jicama, carrots, shrimp and chicken.