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.
Slideshow: More Green Salads
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
How to Make It
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.
You May Like
Sign Up for Our Newsletter
Keeping you in the know on all the latest & greatest food and travel news, and other special offers.