Spinach Salad with Walnut Vinaigrette

Raw spinach and mushrooms get amped up with creamy avocado as well as toasted walnuts in the viniagrette in this fantastic salad from Food & Wine’s Kay Chun.

  • Total Time:
  • Servings: 6

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  • 1 cup walnuts, finely chopped
  • 8 ounces curly spinach (8 packed cups)
  • 4 ounces white mushrooms, sliced
  • 1 Hass avocado, sliced
  • 1/4 cup extra-virgin olive oil
  • 1/4 cup apple cider vinegar
  • Salt
  • Pepper

How to make this recipe

  1. In a small skillet, toast the walnuts over low heat, stirring, until golden, 6 to 8 minutes. Transfer to a large bowl and let cool. Add the spinach, mushrooms, avocado, oil and vinegar. Season with salt and pepper, toss to coat and serve.

Contributed By Photo © Eva Kolenko Published June 2016

1072957 recipes/spinach-salad-walnut-vinaigrette 2016-05-05T16:44:58+00:00 Kay Chun lunch|6|fast|vegetarian june-2016 recipes,spinach-salad-walnut-vinaigrette 1072957

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