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Recipe

Spinach and Mushroom Salad with Miso-Tahini Dressing

By Liz Pearson Fine Cooking Issue 128
Scott Phillips

Servings: 4 as a first course or side dish

The classic, earthy mix of spinach and mushroom gets a bright note from parsley and welcome crunch from cashews. It’s topped off with a creamy, savory dressing of miso and tahini.

Ingredients

  • 1/4 cup tahini
  • 3 Tbs. fresh lemon juice
  • 2 Tbs. white miso
  • 1/2 tsp. sweet paprika
  • 1/2 tsp. granulated sugar
  • Kosher salt
  • 8 oz. (8 packed cups) baby spinach
  • 8 oz. (4 cups) thinly sliced cremini mushrooms
  • 1 cup flat-leaf parsley leaves
  • 1 cup coarsely chopped, roasted, unsalted cashews

Nutritional Information

  • Calories (kcal) : 350
  • Fat Calories (kcal): 220
  • Fat (g): 25
  • Saturated Fat (g): 4.5
  • Polyunsaturated Fat (g): 7
  • Monounsaturated Fat (g): 13
  • Cholesterol (mg): 0
  • Sodium (mg): 470
  • Carbohydrates (g): 27
  • Fiber (g): 6
  • Protein (g): 12

Preparation

  • Blend the tahini, lemon juice, miso, paprika, sugar, 1/8 tsp. salt, and 1/4 cup water in a blender until smooth.
  • In a large bowl, toss the spinach, mushrooms, parsley, and cashews with the dressing. Serve.
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Reviews (1 review)

  • User avater
    motherslittlehelper | 02/02/2016

    made this so often i can't count.. sub pine nuts or almonds if you like! Amazing! Hubby had heart surgery and we make lots of vegetarian type food since... served with home baked bread, home grown tomatoes, basil, plus red onion and the neighbors avocado. Dinner in 15 min!

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