350 g spinach, trimmed an torn into bite-size pieces place in a bowl together with 100 g fresh mushrooms, sliced 100 g bean sprouts, 1/2 red onion, very thinly sliced mix well and set aside.
Sesame-Dressing:
2 tsp. Argan Oil heat in a small skillet and add 4 tsp. sesame seeds cook over moderate heat, stirring constantly until the sesame seeds are golden-brown and cool slightly.
4 tbsp. Argan Oil blend with 4 tbsp. Blueberry Vinegar, 1 tsp. soy sauce, 1 dash garlic salt
pepper, freshly ground and add to the pan. Cook over moderate heat, stirring constantly, until the mixture is boiling. Remove the pan from the heat, pour the dressing onto the salad, toss to coat and serve immediately.
serves 4
