Miraval's Spinach Salad

Name: Miraval's Spinach Salad
Total time: 10 min
Yield: Four servings
Ingredients: 1/2 pound spinach leaves, stemmed, washed and dried; 2 cups radicchio; 1/2 cup jicama, cut into thin strips; 1/2 cup sweet red pepper, cut into thin strips; 1/2 cup sweet yellow pepper, cut into thin strips; 1/2 cup carrots, peeled and cut into thin strips; 1 tablespoon sun-dried tomato, cut into thin strips; 2 tablespoons honey; 1 scallion, minced; 2 oyster mushrooms or 2 large white mushrooms, minced; 2 cloves garlic, minced; 1/2 teaspoon Serrano chilies or other fresh chili peppers; 1/4 teaspoon Dijon mustard; 2 teaspoons rice vinegar, with more to taste; 1/2 teaspoon cracked black peppercorns, with more to taste

By Molly O'Neill

Total Time: 10 minutes
Rating: 4(12)
Comments: Read comments

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Ingredients

Yield:Four servings

For the Salad

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

For the Dressing

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

Ingredient Substitution Guide

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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.

Ratings

4 out of 5

12 user ratings

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Comments

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Jennifer O10 months ago

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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