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Spinach and Mushroom Salad with Cumin Dressing

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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.

  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.


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