1 Point (old)
The sweet, tangy Korean salad dressing pairs wonderfully with spinach and tomatoes. Once you start eating it you won’t want to stop. Try the dressing with whatever greens you have at hand, a simple iceberg lettuce and green onion salad works just as well.
I’ve mixed black and white sesame seeds but you can use just white f you wish. I’ve also omitted the garlic for a lunchbox version of the Korean spinach salad that won’t offend work colleagues.
- 1.5 tbsp, rice vinegar
- 2 tbsp, soy sauce
- 1. tsp stevia
- 1 tsp, gochugaru (Red Pepper Powder)
- 1 tsp sesame oil
- 1 tsp, sesame seeds, toasted
- 1 small clove garlic
- 4 cup, baby spinach, rinsed
- 15 cherry tomatoes, halved
- Mix the rice vinegar, soy sauce, stevia, gochugaru, sesame oil, sesame seeds and garlic in a small bowl until the stevia has dissolved.
- Place your spinach and tomatoes in a large bowl, drizzle with salad dressing and toss.
Nutritional data & Weight Watchers points are an approximation only.