Miraval's Spinach Salad

By Molly O’Neill

Published July 19, 1997

Total Time
10 minutes
Rating
4(12)
Comments
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Ingredients

Yield:Four servings

FOR THE SALAD

  • ½ pound spinach leaves, stemmed, washed and dried

  • 2 cups radicchio

  • ½ cup jicama, cut into thin strips

  • ½ cup sweet red pepper, cut into thin strips

  • ½ cup sweet yellow pepper, cut into thin strips

  • ½ cup carrots, peeled and cut into thin strips

  • 1 tablespoon sun-dried tomato, cut into thin strips

FOR THE DRESSING

  • 2 tablespoons honey

  • 1 scallion, minced

  • 2 oyster mushrooms or 2 large white mushrooms, minced

  • 2 cloves garlic, minced

  • ½ teaspoon Serrano chilies or other fresh chili peppers

  • ¼ teaspoon Dijon mustard

  • 2 teaspoons rice vinegar, with more to taste

  • ½ teaspoon cracked black peppercorns, with more to taste

Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)

20 grams carbs; 89 calories; 1 gram fat; 4 grams fiber; 73 milligrams sodium; 4 grams protein; 12 grams sugar

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

  1. Step 1

    To make the salad, tear the spinach and radicchio into large pieces. Toss with the jicama, peppers, carrots and sun-dried tomato.

  2. 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.

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Ratings

4 out of 5
12 user ratings
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Comments

Jennifer O

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.

Jennifer O

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.

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