Eurasian Spinach, Arugula and Vermicelli Salad

Preparation:	50 min
Marinating/Waiting:	0 min
Cooking:	8 min
Total:	58 min

4
servings

Category:	Accompaniment
Subcategory:	Salads
Source:	Metro

Flyer

Eurasian Spinach, Arugula and Vermicelli Salad

Wine & food pairing

Members Publish

Member rating (1)

Your rating

Could also interest you

Chevre, Pear, Arugula and Radicchio Salad

Recipe ingredients

9 oz. (250 g) rice vermicelli
4 tsp. (20 mL) vegetable oil*
¼ cup (60 mL) julienned onion
¼ cup (60 mL) julienned red pepper
¼ cup (60 mL) julienned green pepper
3½ oz. (100 g) soybean sprouts
½ bunch of spinach
½ bunch of watercress or arugula, washed and spun
As required chopped fresh coriander
To garnish toasted sesame seeds
Ginger Dressing (makes: 200 mL)
Juice of 1 lemon
1 Tbsp. (15 mL) Irresistibles red wine vinegar*
1 Tbsp. (15 mL) grated fresh ginger
1 garlic clove, minced
1 Tbsp. (15 mL) liquid honey*
Salt and freshly ground pepper to taste
2 Tbsp. (30 mL) Irresistibles sesame oil*
2/5 cup (100 mL) Irresistibles extra virgin olive oil*

Preparation

Soak vermicelli in tepid water for 30 minutes.
Heat a wok over high heat. Pour in oil and add vermicelli, onion and peppers. Stir fry 2 - 3 minutes, then add soybean sprouts and cook 1 - 2 minutes, lifting with a spatula.
Transfer to a large, shallow serving dish in which vermicelli can cool quickly. Arrange arugula and watercress over the bed of vermicelli and drizzle with dressing.
Garnish with a sprinkling of coriander and sesame seeds.
Ginger dressing
In a small bowl, combine all ingredients except olive oil.
Add olive oil in a thin stream, whisking to emulsify. Adjust seasoning.

Suggestion

If dressing is too tart, add honey, a bit at a time, tasting after each addition.

Origin: Chinese

* We recommend Selection and Irresistibles products.

Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!

Top