Spinach Salad (Japan)

Ingredients:

• 1 Bunch Organic Spinach - Produce

Dressing:

• 1/2 Cup Imagine Veggie Stock
• 1 & 1/2 Tbsp. San-J Light Color Soy Sauce - Aisle 3
• Pinch of Salt
• Eden Dried Bonito Flakes - Aisle 3
• Eden Nori Seaweed, for variation - Aisle 3
• Asparagus and mustard green are also recommended for this salad.

Parboil spinach in lightly salted water until just tender; rinse in cold water to retain color. 

Place spinach on a bamboo mat and roll up, squeeze out water gently but firmly.  This way cooked spinach does not become mushy while being squeezed.

Cut off stem ends; cut into 1 & 1/2-inch lengths.  Place in 4 small bowls.  Pour dressing over just before serving and sprinkle bonito flakes on top.

Variation:

Place nori seaweed on bamboo mat; place cooked spinach as shown and roll up.  Slice into 1 & 1/8-inch thickness.  Serve with dressing.

Source: Quick & Easy Japanese Cuisine for Everyone by Yukiko Moriyama