Thai Spinach Salad - cooking recipe

Ingredients

3 ounces enoki mushrooms
10 ounces Baby Spinach
1 cup bean sprouts
1 yellow pepper, thinly sliced
1/2 cup slivered almonds, toasted
3 tablespoons lime juice, freshly squeezed
2 tablespoons brown sugar
1 tablespoon fish sauce
1/2 teaspoon Chinese chili sauce
2 teaspoons ginger, finely minced
1/4 cup green onion, minced
1/4 cup mint, minced
2 tablespoons basil, minced
1/4 teaspoon nutmeg, freshly grated
1/4 cup canola oil

Preparation

Cut off the dirty stem ends of the enoki mushrooms. Separate them into threads. Combine them with the spinach, bean sprouts, yellow peppers and almonds in a salad bowl.
Combine the remaining ingredients in a blender; process on medium speed for 15 - 20 seconds, until pureed.
Pour the dressing over the salad and toss just before serving.