Baby Spinach Salad with Cumin Vinaigrette

Photo: Anna Williams

Yield:

6 servings

Recipe from

Nutritional 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

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

Preparation

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.

Note:

Jean Galton,

April 2001