• 1 (12 oz.) package spinach, rinsed, drained, trimmed and torn into bite-size pieces
• 1 cup sliced fresh mushrooms
• 1 container fresh bean sprouts
• 1/2 small red onion, thinly sliced and separated into rings
• 1/4 cup Crisco® Pure Canola Oil, plus 2 tsps., divided
• 2 teaspoons sesame seeds
• 3 tablespoons cider vinegar
• 2 teaspoons sugar
• 1 teaspoon soy sauce
• 1/2 teaspoon garlic salt
• 1/8 teaspoon pepper

1. PREPARATION DIRECTIONS:1.TOSS spinach, mushrooms, bean sprouts and onion in large salad bowl.
2. HEAT 2 teaspoons oil in small skillet. Add sesame seeds. Cook over moderate heat, stirring constantly, until sesame seeds are golden brown. Cool slightly.
3. STIR in remaining 1/4 cup oil and remaining ingredients. Cook over moderate heat, stirring constantly, until mixture boils. Pour over salad. Toss to coat. Serve immediately.

4 to 6 servings