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Spinach and Mushroom Salad with Cumin Dressing

This is a far cry from a classic spinach salad. Its tangy lemon dressing, with a slight hint of exotic spice, is light and very refreshing.

slideshowTerrific Green Salads

  • Servings: 8

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  • 1 1/2 teaspoons cumin seeds, lightly toasted
  • 1/4 cup fresh lemon juice
  • 1 teaspoon finely grated lemon zest
  • 2 garlic cloves, minced
  • Salt
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 cup olive oil
  • 1 1/4 pounds firm white mushrooms—stems trimmed, caps quartered
  • Freshly ground pepper
  • 2 pounds spinach, large stems discarded, leaves torn into large pieces
  • 8 small scallions, white and tender green parts, thinly sliced
  • 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.
Contributed By Published December 1999

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