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Baby Spinach Salad with Cumin Vinaigrette

Photo: Anna Williams
Yield 6 servings

Ingredients

  • 4 teaspoons fresh lemon juice
  • 3 tablespoons extra-virgin olive oil
  • 1/4 teaspoon ground cumin
  • 2 5-ounce bags (about 10 cups) prewashed baby spinach
  • 1 English cucumber, cut in half lengthwise and thinly sliced
  • 1 cup (about 4 ounces) crumbled Feta or goat cheese

Nutrition Information

  • calcium 164 mg
  • calories 140
  • caloriesfromfat 1 %
  • carbohydrate 4 g
  • cholesterol 22 mg
  • fat 12 g
  • fiber 1 g
  • iron 1 mg
  • protein 5 mg
  • satfat 5 g
  • sodium 307 mg

How to Make It

  1. In a large bowl, combine the lemon juice, olive oil, and cumin. Whisk together to combine well. Add the spinach, cucumber, and cheese. Toss to mix well and season to taste with salt and freshly ground pepper. Serve immediately.