Miraval's Spinach Salad
- Total Time
- 10 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ½pound spinach leaves, stemmed, washed and dried
- 2cups radicchio
- ½cup jicama, cut into thin strips
- ½cup sweet red pepper, cut into thin strips
- ½cup sweet yellow pepper, cut into thin strips
- ½cup carrots, peeled and cut into thin strips
- 1tablespoon sun-dried tomato, cut into thin strips
- 2tablespoons honey
- 1scallion, minced
- 2oyster mushrooms or 2 large white mushrooms, minced
- 2cloves garlic, minced
- ½teaspoon Serrano chilies or other fresh chili peppers
- ¼teaspoon Dijon mustard
- 2teaspoons rice vinegar, with more to taste
- ½teaspoon cracked black peppercorns, with more to taste
For the Salad
For the Dressing
Nutritional analysis per serving (4 servings)
89 calories; 1 gram fat; 0 grams saturated fat; 0 grams trans fat; 0 grams monounsaturated fat; 0 grams polyunsaturated fat; 20 grams carbohydrates; 4 grams dietary fiber; 12 grams sugars; 4 grams protein; 73 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
To make the salad, tear the spinach and radicchio into large pieces. Toss with the jicama, peppers, carrots and sun-dried tomato.
- Step 2
To make the dressing, warm the honey in a saucepan over medium heat. Add the scallion, mushrooms, garlic and chilies. Bring to a boil, then lower heat and simmer, stirring constantly, for 2 to 3 minutes. Stir in the mustard, remove from heat and whisk in the vinegar. Season with black pepper. Toss with salad and serve at once.
Private Notes
Comments
This is a beautiful, colorful, crunchy salad. Too bad there's no photo ---probably a reason why there are no comments to lure folks to try it except mine since the article that produced the recipe appeared in 1997!! The oil-free dressing is tasty, but you'll need a lot more of it than the recipe calls for, especially the dijon and rice vinegar. Give it a try . . I'll be making this again and again.
This is a beautiful, colorful, crunchy salad. Too bad there's no photo ---probably a reason why there are no comments to lure folks to try it except mine since the article that produced the recipe appeared in 1997!! The oil-free dressing is tasty, but you'll need a lot more of it than the recipe calls for, especially the dijon and rice vinegar. Give it a try . . I'll be making this again and again.