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Spinach Salad with Kimchi and Sesame

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Kimchi, the Korean pickled cabbage, is salty, spicy and pungent. Marcia Kiesel uses it to create a quick, easy and terrific variation on an ordinary spinach salad.

  1. 1 1/2 tablespoons soy sauce
  2. 1 1/2 teaspoons sherry vinegar
  3. 1/2 teaspoon Asian sesame oil
  4. 5 ounces baby spinach
  5. 1/2 cup kimchi, coarsely chopped
  6. 2 teaspoons toasted sesame seeds
  1. In a small bowl, combine the soy sauce with the sherry vinegar and sesame oil. In a medium bowl, toss the spinach with the kimchi and sesame seeds. Add the dressing, toss well and serve.
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