Spinach Salad with Pork Rinds

F&W’s Kay Chun makes her version of spinach salad with loads of cilantro, scallions and lime juice, then subs in crunchy pork rinds for the usual bacon.

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  • Servings: 10 to 12

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  • 1/4 cup extra-virgin olive oil
  • 3 tablespoons fresh lime juice
  • 1 cup thinly sliced scallions
  • 1 cup cilantro leaves
  • 10 ounces curly spinach, stemmed (16 cups)
  • 8 ounces radishes, thinly sliced (2 cups)
  • Kosher salt
  • Pepper
  • Crumbled pork rinds, for garnish

How to make this recipe

  1. In a large bowl, whisk the olive oil with the lime juice, scallions and cilantro. Add the spinach and radishes, season with salt and pepper and toss to coat. Transfer to a platter, top with crumbled pork rinds and serve immediately.

Contributed By Photo © Christina Holmes Published November 2015

1046905 recipes/spinach-salad-pork-rinds 2015-10-14T16:18:58+00:00 Kay Chun salads|dinner-party|thanksgiving|fast|healthy|test-kitchen|10|12 november-2015 recipes,spinach-salad-pork-rinds 1046905

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