RECIPE

Spinach and Mushroom Salad with Cumin Dressing

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8

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.

  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 8
  • BASIC-EASY
  • FAST
  • HEALTHY
  • VEGETARIAN

Ingredients

  • 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

Directions

  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.