1. Prepare the spinach. Bring a large pot of water to a boil over high heat. While water heats, toast the sesame seeds in a small skillet over medium heat. Watch carefully, as they go from barely toasted to burnt very quickly. Remove from heat just as they just begin to turn golden, about 3 to 4 minutes. Set aside.
2. When water comes to a boil, add spinach. Blanch for 2 minutes, then transferspinach to a sieve using a slotted spoon. (Do not empty the pot of water, as you'll use it for the sprouts.) Use a spoon to press as much water as possible out of the spinach, then coarsely chop the spinach and place in a medium bowl.
3. In a small bowl, combine garlic, sugar, soy sauce, sesame oil, and red pepper flakes if using, stirring until sugar dissolves. Pour the dressing over the spinach and stir to combine. Let stand at room temperature, stirringoccasionally, until spinach is cool, about 10 minutes; then refrigerate until chilled, about 25 to 30 minutes. Serve chilled, sprinkled with reserved toasted sesame seeds.
4. Prepare the bean sprouts. Bring the same pot of water back to a boil and add the bean sprouts. Blanch for 2 minutes, then drain well and place sprouts in a medium bowl.
5. In a small bowl, combine soy sauce, sesame oil, and rice vinegar, stirring until combined. Pour the dressing over the sprouts and toss to mix. Let stand at room temperature, stirring occasionally, until sprouts are cool, about 10minutes; then refrigerate until chilled, about 25 to 30 minutes. Serve chilled.
Source: Hannaford fresh Magazine, January - February 2012