When my mother came up with the name of her first cookbook the term "All-American" only seemed fit. After all, she was 1st generation Chinese married to an American, Irish, Norwegian man living in Nebraska where traditional Chinese ingredients were not made readily available. It isn't until now that I truly understand the meaning of the All-American... (read more)

Archive for October 10th, 2008




Spinach Salad with Oil-Free Ginger Dressing

Thank you all for your kind comments and support since our launch and my mother’s surprise. And boy, was she surprised! Here’s a super simple salad recipe as we head into the weekend. More tasty recipes and All-American Chinese favorites are to come!

The Oil-free Ginger Dressing can be used on almost any salad. My mom prefers to mix it with the Spicy Peanut Dressing in her Chinese Chicken Salad to add a little sweet and sour flavor. At the end of the day, my family can always use more leafy greens in their diet and this is the perfect way to get them.

1 bundle fresh baby spinach (12 oz.)
8 fresh mushrooms
1 can whole peeled mandarin orange segments in light syrup (6 oz.) drained
1/2 can sliced water chestnuts (2.5 oz.) drained
1/2 red bell pepper
1/2 cup roasted silvered almonds
1/4 red onion

Wash spinach thoroughly and remove stems. Wash mushrooms and slice into 1/4 inch thin pieces. Cut the red bell pepper into 1/4 inch thin strips. Thinly slice the red onion.

1 tablespoon finely grated fresh ginger root (peel the ginger root skin)
6 tablespoons white vinegar
1/4 cup sugar
1/4 cup soy sauce (Kikkoman brand)

In a small bowl, whisk the ingredients until the sugar dissolves (makes 3/4 cup of dressing)

To Serve:
For a little formality to your dinner presentation…
Use 4 individual salad plates and layer ingredients in the following order: spinach, mushrooms, water chestnuts, mandarin oranges, red bell peppers, red onions and almonds. Spoon 3 tablespoons of dressing over each plate and serve.

Makes 4 servings
Preparation time: 20 minutes

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