Baby Spinach Salad with Cumin Vinaigrette

Photo: Anna Williams

Yield: 6 servings
Recipe from Real Simple

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Nutritional Information

Amount per serving
  • Calcium: 164mg
  • Calories: 140
  • Calories from fat: 1%
  • Carbohydrate: 4g
  • Cholesterol: 22mg
  • Fat: 12g
  • Fiber: 1g
  • Iron: 1mg
  • Protein: 5mg
  • Saturated fat: 5g
  • Sodium: 307mg

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

  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.
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