Spinach Salad with Wasabi Cream

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Spinach Salad with Wasabi Cream

 

 

2 corn cobs

1 bunch (250 g)(9 oz) asparagus

1 medium carrot

1 large yellow pepper

1 large red pepper

1 medium red coral lettuce

1 bunch (500 g)(17 1/2 oz) English spinach, roughly chopped

100 g (3 1/2 oz) snow peas

250 g (9 oz) yellow teardrop tomatoes

2 cups (100 g)(3 1/2 oz) firmly packed watercress

 

Wasabi Cream:

 

1/2 cup olive oil

1/4 cup white wine vinegar

2 teaspoons sugar

2 teaspoons creamed horseradish

2 tablespoons vegan sour cream

6 teaspoons wasabi paste

1/4 teaspoon freshly ground black pepper

2 teaspoons chopped fresh sage

 

 

1. Cut corn into thick chunks, boil, steam or microwave corn until

tender.

 

2. Snap off and discard tough ends of asparagus, cut asparagus into 5

cm (2 " ) pieces.

 

3. Cut carrot lengthways into long thin strips, using a vegetable peeler.

 

4. Cut peppers into thin strips.

 

5. Tear lettuce into bite-sized pieces.

 

6. Combine vegetables, tomatoes and watercress in large bowl.

 

7. Make Wasabi Cream: Combine all ingredients in jar; shake well. Pour

over salad and toss gently.

 

 

Serves 6.