Spinach with Toasted Walnuts and Tangy Dressing

Name: Spinach with Toasted Walnuts and Tangy Dressing
Total time: 20 min
Ingredients: 300g fresh spinach leaves; 30g walnuts; 2 tablespoons rice vinegar; 1 tablespoon light soy sauce; 1 teaspoon sesame oil; 1/2 teaspoon sugar; 2 garlic cloves, minced; 1/2 teaspoon fresh ginger, grated; 2 scallions, thinly sliced; 1 teaspoon olive oil; to taste salt

A refreshing cold appetizer from Northern China featuring tender blanched spinach tossed with crunchy toasted walnuts and a balanced sweet-tangy vinegar dressing.

20 min

Easy

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Spinach with Toasted Walnuts and Tangy Dressing

Story

This light yet satisfying dish showcases the natural goodness of spinach elevated by crunchy walnuts and a zesty dressing. Perfect as an appetizer or side dish.

Ingredients

fresh spinach leaves 300g

walnuts 30g

rice vinegar 2 tablespoons

light soy sauce 1 tablespoon

sesame oil 1 teaspoon

sugar 1/2 teaspoon

garlic cloves, minced 2

fresh ginger, grated 1/2 teaspoon

scallions, thinly sliced 2

olive oil 1 teaspoon

salt to taste

Instructions

Toast the walnuts

Place walnuts in a dry skillet over medium-low heat. Stir frequently until fragrant and lightly golden, about 3-4 minutes. Watch carefully to avoid burning. Set aside to cool, then roughly chop.

Prepare the spinach

Pick through spinach leaves, discarding any tough stems or yellowed leaves. Wash thoroughly under cold running water and drain well.

Blanch the spinach

Bring a pot of water to a rolling boil. Add a few drops of olive oil to the water. Submerge the spinach briefly—just 20-30 seconds—until wilted and bright green. Immediately drain and rinse under cold water to stop the cooking. Squeeze out excess water gently.

Make the dressing

In a small bowl, whisk together rice vinegar, soy sauce, sesame oil, sugar, minced garlic, and grated ginger until the sugar dissolves completely.

Combine and serve

Place the blanched spinach on a serving plate. Drizzle the dressing over the spinach and toss gently to coat. Top with chopped walnuts and sliced scallions. Season with salt if needed. Serve immediately at room temperature or chilled.