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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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)
Crumbled pork rinds, for garnish
How to Make It
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.
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