Spinach and Mushroom Salad with Cumin Dressing

• BASIC-EASY
• FAST
• HEALTHY
• VEGETARIAN

Ingredients

1. 1 1/2 teaspoons cumin seeds, lightly toasted
2. 1/4 cup fresh lemon juice
3. 1 teaspoon finely grated lemon zest
4. 2 garlic cloves, minced
5. Salt
6. 1/2 teaspoon paprika
7. 1/2 teaspoon ground coriander
8. 1/2 cup olive oil
9. 1 1/4 pounds firm white mushrooms—stems trimmed, caps quartered
10. Freshly ground pepper
11. 2 pounds spinach, large stems discarded, leaves torn into large pieces
12. 8 small scallions, white and tender green parts, thinly sliced
13. 1/3 cup chopped cilantro

1. In a spice grinder or mortar, crush the cumin seeds to a powder. In a small bowl, combine the lemon juice, lemon zest and garlic with 1 teaspoon salt. Whisk in the cumin, paprika and coriander, then whisk in the olive oil.
2. In a medium bowl, toss the mushrooms with 1/2 cup of the dressing and season with salt and pepper. In a large bowl, toss the spinach with the scallions, cilantro and the remaining dressing. Add the mushrooms and toss well. Season with salt and pepper and serve.