Instructions: This dressing makes Seasons and Regions Seafood Grills spinach salad a real

standout. Co-owner/chef Greg Schwab dresses up this basic spinach salad by adding grilled chicken breast, fresh Oregon bay shrimp, Dungeness crab, steamed asparagus spears, thinly sliced red onions and/or fried wontons as the mood strikes. The Soy Ginger Dressing will keep in the refrigerator for a week or more.

Seasons and Regions Spinach Salad With Soy Ginger Dressing Makes 2 large or 4 small salads

1 (6-ounce) bag baby spinach leaves
4 to 6 tablespoons Soy Ginger Dressing (recipe follows)

1/2 cup mandarin oranges, drained
1/4 cup dried cranberries
1/4 cup toasted sliced almonds (see note)

Wash the spinach leaves and dry well. In a salad bowl, toss the spinach leaves with the dressing. Arrange on salad plates and top with mandarin oranges, dried cranberries and toasted almonds.

Note: To toast nuts, heat in a dry skillet over medium heat until they start to brown. Stir occasionally. Be careful not to scorch them.

Soy Ginger Dressing
1/4 cup finely minced fresh ginger
1 tablespoon minced garlic
1/2 cup honey
1/4 teaspoon cayenne pepper
1 pasteurized egg (see note)

1 1/4 cups vegetable oil
2 tablespoons dark sesame oil
1/2 cup rice vinegar
1/4 cup frozen orange juice concentrate, thawed 2 tablespoons soy sauce
1 tablespoon fresh lemon juice

Combine the ginger, garlic, honey, cayenne pepper and pasteurized egg in the bowl of a food processor and blend until smooth.

Stir together the vegetable oil and sesame oil and with the food processor running, slowly drizzle the oil into the egg mixture. (Most food processors have a tiny hole in the plunger that will allow the oil to drizzle in very slowly.)

Combine the rice vinegar, orange juice concentrate, soy sauce and lemon juice in a measuring cup or small bowl. When the oil is all incorporated and the mixture is thick, slowly add the vinegar mixture to the egg and oil mixture while the food processor is running. Chill until ready to use.

Makes 3 cups.

Note: Because this egg is not cooked, we recommend using a pasteurized egg in this recipe. Pasteurized eggs are available at Trader Joes stores in Portland and Eugene. If pasteurized eggs are not available, 3 tablespoons of a pasteurized egg substitute such as Egg Beaters can be substituted.

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