1-2 bunches fresh spinach
1/3 lb. fresh bean sprouts
1 c. cherry tomatoes, halved
2 tbsp. salad oil
2 tbsp. sesame seeds
1/4 c. sugar
1/3 c. wine vinegar
1/2 tsp. salt

1. Wash and dry spinach. Remove stems and tear into bite-sized pieces.

2. Combine bean sprouts and tomatoes with spinach. Cover and chill until ready to use.

3. In small pan, combine oil and sesame seeds; cook over low heat until seeds are golden. Let cool slightly before adding sugar, wine vinegar and salt. Chill.