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Spinach Salad With Oysters

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Ingredients
  Spinach leaves 4 Cup (64 tbs), trimmed, thoroughly washed, and drained
  Vegetable oil 1 Teaspoon
  Red pepper pieces 1⁄2 Cup (8 tbs), julienne-cut into matchstick pieces (Red Variety)
  Bell pepper pieces 1⁄2 Cup (8 tbs), julienne-cut into matchstick pieces (Yellow Variety)
  Thinly sliced onion 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), minced
  Shucked oysters 5 Ounce, drain and reserve liquid
  Reduced-sodium soy sauce 1 Tablespoon
  Balsamic vinegar 1 Tablespoon
  Dry sherry 1 Tablespoon
  Worcestershire sauce 1 Teaspoon
Directions

1. On serving platter arrange spinach leaves; set aside.
2. In 10-inch nonstick skillet heat oil; add peppers, onion, and garlic and cook, stirring frequently, until peppers are tender-crisp, 2 to 3 minutes. Spoon over spinach leaves; keep warm.
3. In same skillet cook oysters over high heat, turning once, until lightly browned, 1 to 2 minutes.
4. In small bowl combine reserved oyster liquid and remaining ingredients; stir into skillet and cook, stirring frequently, until liquid is reduced by half, 2 to 3 minutes.
5. Using a slotted spoon, arrange oysters over vegetables on serving platter; pour oyster liquid mixture over salad.

Recipe Summary

Difficulty Level: 
Easy
Course: 
Side Dish
Method: 
Shallow Frying
Dish: 
Salad
Restriction: 
Vegetarian
Ingredient: 
Spinach
Interest: 
Healthy

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