Serves 4, can be doubled
I saw this salad in Fine Cooking Magazine a few months back and added it to my “Try it” file. Finally, this summer, I have had a chance to try some new salad recipes and this one was a big hit. Spinach and mushrooms pair so well together, and the miso-tahini dressing is both bold and creamy. It’s interesting and different and worth a try.
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons white miso
1/2 teaspoon sweet paprika
1/2 teaspoon granulated sugar
8 ounces (8 packed cups) baby spinach
8 ounces (4 cups) thinly sliced mushrooms
1 cup coarsely chopped, roasted, unsalted cashews
Blend the tahini, lemon juice, miso, paprika, sugar, 1/8 teaspoon salt, and 1/4 cup water with an immersion blender until smooth.
In a large bowl, toss the spinach, mushrooms, and cashews with the dressing. Serve.