Spinach Salad with Ginger-Soy Dressing

  • 13 Oct - 19 Oct, 2018
  • Mag The Weekly
  • Cookery


• 1/4 cup plain popcorn

• Salt and freshly ground black pepper to taste

• 2tbsp orange juice

• 2tbsp lemon juice

• 2tbsp white onion, minced 

• 1tbsp soy sauce

• 1tbsp Dijon mustard

• 1tbsp ginger, minced 

• 1tsp honey

• 2tbsp olive oil

• 11/2 lb. regular or curly spinach, stemmed,

large leaves torn

• 1 medium seedless cucumber, thinly sliced

• 1 cup red onion, thinly sliced 


Heat a saucepan over moderate heat; add the popcorn and cook, stirring constantly with a wooden spoon until the grains pop, for about three minutes. Once the popping stops, transfer to a plate to cool and season lightly with salt. In a large serving bowl, whisk together orange juice, lemon juice, white onion, soy sauce, mustard, ginger and honey. Gradually whisk in the oil in a slow, steady stream until emulsified. Season with salt and pepper. Add the spinach, cucumber and red onion, and toss. Top with the popcorn and serve.