Spinach Salad Recipe
You can assemble the salad up to a day ahead, but don’t toss with the dressing until shortly before serving.
Servings: 6
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Ingredients
- 3/4 cup quinoa
- 1 1/4 cups water
- Salt to taste
- 1 bag baby spinach, rinsed and dried, or 1/2 bunch spinach, stemmed, washed and dried
- 6 white or cremini mushrooms, sliced
- 1/4 cup chopped walnuts
- 2 tablespoons chopped fresh parsley
- 1 ounce feta cheese, crumbled (1/4 cup, optional)
- For the dressing:
- 1 tablespoon freshly squeezed lemon juice
- 1 tablespoon sherry vinegar
- 1 teaspoon Dijon mustard
- 1 small garlic clove, puréed
- Salt to taste
- 2 tablespoons extra virgin olive oil
- 1/3 cup buttermilk
- Freshly ground pepper
Directions
- Place the quinoa in a strainer and rinse several times with cold water.
- Place in a medium saucepan with 1 1/4 cups water and salt to taste.
- Bring to a boil, cover and simmer 15 minutes, until the grains display a threadlike spiral and the water is absorbed.
- Remove from the heat, remove the lid and place a dish towel over the pan, then return the lid to the pan and let sit for 10 minutes or longer undisturbed.
- Transfer to a salad bowl and fluff with forks.
- Allow to cool.
- Add the spinach, mushrooms, walnuts, parsley and optional cheese to the bowl.
- Whisk together the dressing ingredients and toss with the salad just before serving.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 143g | |
| Recipe makes 6 servings | |
| Calories 162 | |
| Calories from Fat 75 | 46% |
| Total Fat 8.55g | 11% |
| Saturated Fat 1.72g | 7% |
| Trans Fat 0.0g | |
| Cholesterol 5mg | 2% |
| Sodium 113mg | 5% |
| Potassium 394mg | 11% |
| Total Carbs 16.75g | 4% |
| Dietary Fiber 2.6g | 9% |
| Sugars 1.16g | 1% |
| Protein 5.73g | 9% |
