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Kumquat & Spinach Salad with Miso Dressing
SOMETHING NEW FOR DINNER23Ingredients
100Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 cup sugar
- 1 cup water
- 2 cups kumquats (sliced, slice each kumquat into 3 - 5 slices, depending on size of kumquat)
- 1 cup sugar
- 1 cup water
- 3 cups kumquats (whole)
- 2 inches ginger (peeled piece of, sliced into 4 pieces)
- 5 cloves garlic (peeled)
- 3 Tbsp. white miso
- 1/2 cup rice wine vinegar (natural, not seasoned)
- 1/4 cup soy sauce
- 1/4 cup fresh orange juice
- 1 Tbsp. honey
- 2 tsp. sesame seed oil (toasted)
- 2 tsp. chili oil (hot Chinese)
- 3/4 cup mild olive oil (such as Stone House House Blend or Olio Santo)
- 1 bag baby spinach
- 2 cups chicken (shredded poached, or rotisserie chicken)
- 1 red pepper (seeded and julienned into thin 2" strips)
- 4 green onions (sliced diagonally, including green and white parts)
- 1 cup slivered almonds
- 2 cups kumquats (sweetened)
- 1 handful mint (torn)
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