Japanese Spinach Salad with Sesame Dressing

1 lb (454 g) fresh or frozen baby spinach
1 to 2 Tbsp (15 to 30 ml) rice wine vinegar
1 to 2 Tbsp (15 to 30 ml) sesame oil
1 to 2 Tbsp (15 to 30 ml) tamari soy sauce or teriyaki sauce
1 tsp (5 ml) sugar (omit if using teriyaki sauce)

If you’re using fresh spinach, wilt in a steamer for just 5 minutes, drain and refrigerate until cool. Thaw frozen spinach and drain well. Mix remaining ingredients and add to spinach. Sprinkle toasted sesame seeds on top. Serve cold or at room temperature. Serves 4.

Source: alive pre-2000