Name: Spinach and Radicchio Salad with Mushrooms and Cashews
Yield: Makes 6 servings
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons balsamic vinegar; 2 teaspoons country-style Dijon mustard; 1/2 cup extra-virgin olive oil; 1 6-ounce bag fresh baby spinach; 1 head radicchio, torn into bite-size pieces; 8 ounces button mushrooms, sliced; 2 green onions, minced; 1/2 cup chopped roasted cashews

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Spinach and Radicchio Salad with Mushrooms and CashewsMark Thomas

Mushrooms and cashews give a slight seventies flavor to this terrific salad.

Recipe information

Yield
Makes 6 servings

Ingredients

2 tablespoons fresh lemon juice

2 tablespoons balsamic vinegar

2 teaspoons country-style Dijon mustard

1/2 cup extra-virgin olive oil

1 6-ounce bag fresh baby spinach

1 head radicchio, torn into bite-size pieces

8 ounces button mushrooms, sliced

2 green onions, minced

1/2 cup chopped roasted cashews

Preparation

Whisk first 3 ingredients in small bowl. Gradually whisk in oil. Season dressing to taste with salt and pepper. Combine spinach and all remaining ingredients in large bowl. Add dressing to taste; toss to coat. Divide salad among 6 plates.

TagsSalad Spinach Leafy Greens Vegetable Cashew Nut Mushroom Side Starter Dinner Lunch Dairy Free Gluten Free Vegan Vegetarian No-Cook Bon Appétit

Recipe notes

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