This salad has bold flavors and such a great variety of textures! Its a perfect salad to make if you have some left over rice too. The garlic and soy dressing is a little bit salty and combines well with the sweet raisins. And, one of the best things about this salad is the leftovers make a great stir-fry!
1 bag spinach
16 ounces mushrooms, thinly sliced
1 cup bean sprouts
5 or 6 scallions, thinly sliced
1 cup cashews
1 cup raisins
1 cup cooked brown rice, cooked with vegetable broth
1/4 cup soy sauce or tamari
1 tablespoon Dijon mustard
1 clove garlic, minced
1 tablespoon red wine vinegar
1 tablespoon sesame oil
1/2 cup olive oil
Place the spinach in the bottom of a large bowl. (I used a glass bowl, since its nice to see all the layers of the salad.) Layer the sliced mushrooms, bean sprouts, scallions, cashews, and raisins leaving a hole in the middle for the rice. Add the rice to the center of the bowl.
In a small bowl, whisk together the soy sauce, Dijon mustard, garlic, red wine vinegar, and sesame oil. Add the olive oil in a slow stream while whisking to emulsify. Pour the dressing over the salad just before serving and toss.