Asian Walnut Salad

1 tablespoon sesame seeds

1 ½ tablespoons apple cider vinegar
1 ½ tablespoons low sodium soy sauce
1 clove of garlic, chopped
2 teaspoons of ginger, chopped
¼ teaspoon salt
1 tablespoon orange juice
1 ½ teaspoons sesame oil
1/3 cup vegetable oil

Heat a medium frying pan over moderate heat. Add the sesame seeds and cook, stirring frequently, until browned, 2 to 3 minutes. Remove the seeds from the pan immediately.

In a blender, combine the vinegar, soy sauce, garlic, ginger, salt, orange juice, sesame oil, vegetable oil and sesame seeds. Puree until smooth. Set aside.

6 cups baby spinach
¼ cup dried, sweetened cranberries
1 cup mushrooms, sliced
½ cup feta cheese, crumbled
¾ cup walnuts

Pre-heat oven to 375 degrees. Spread walnuts on a sheet pan and roast for 5 minutes, stirring frequently. Remove from oven; cool.

Combine remaining ingredients in a large bowl. Add walnuts and toss with dressing.

Serves 4 as a side; 2 as an entrée.