I am amazed that so many recipes have withstood the test of time. Take roasted chicken, green beans and mashed potatoes. A traditional dinner menu that has not evolved much over time. Add a few herbs to the chicken, a little garlic to the beans and some butter and milk in the potatoes and you have yourself a tasty dinner. Cooked spinach and liver on the other hand needed a serious overhaul and with today’s culinary artists spinach is finding its way into our homes once again. Warm Spinach with Ginger Soy Vinaigrette is not your Grandmother’s slimy  flavorless spinach. For picky kids pair with a side of fish or pasta.

Source: Clean Eating Magazine
Vinaigrette
1 tbsp fresh ginger, minced
2 tbsp low-sodium soy sauce
2 tbsp rice wine vinegar
1/2 cup sesame oil
1/4 cup light or blended olive oil

Salad
1 tbsp olive oil
1 cup shiitake mushrooms, sliced into 1/4-inch pieces
1 cup shelled edamame beans
4 cups baby spinach leaves, washed and stemmed
1/4 cup cilantro leaves, roughly chopped
1/4 cup unsalted dry roasted cashews
Kosher salt and fresh ground black pepper, to taste

In a small saucepan, combine all vinaigrette ingredients. Simmer over medium-low heat for 5 minutes; set aside.

To prepare salad heat a large saute pan over medium heat, add oil and mushrooms; saute until cooked through. Add edamame sauteing to heat through, about 2 minutes. Add spinach; heat until leaves just begin to wilt, about 1 minute.

Pour spinach mixture into a large mixing bowl. Add cilantro and cashews. Season to taste with salt and pepper. Toss with just enough vinaigrette to coat. Serve immediately.