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Spinach Salad with Tahini Vinaigrette

Photo: Annabelle Breakey; Styling: Charlotte March
Total time 30 mins
Yield

Serves 6 (makes 13 cups) (serving size: about 2 cups)

The salad's flavors tilt toward the Middle East, with a nutty, slightly spicy dressing and pita chips in lieu of croutons. Prep the components in advance so the salad can be thrown together at the last minute, as it wilts quickly.

Ingredients

  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons lemon juice
  • 2 tablespoons tahini (sesame paste)*
  • 1 teaspoon Aleppo pepper* or 1/8 tsp. cayenne
  • About 1 tsp. kosher salt
  • 1 teaspoon finely chopped fresh thyme leaves
  • 1 teaspoon honey
  • 6 cups packed spinach leaves (from about 10 oz. bunch spinach, rinsed well and stems trimmed)
  • 2 cups loosely packed wide carrot ribbons (from 1 to 2 large carrots, peeled, then shaved with a vegetable peeler)
  • 3/4 cup radishes, cut into small wedges
  • 2 tablespoons toasted sesame seeds
  • 1 1/2 cups coarsely crushed pita chips

Nutrition Information

  • calories 233
  • caloriesfromfat 55 %
  • protein 4.4 g
  • fat 15 g
  • satfat 1.6 g
  • carbohydrate 23 g
  • fiber 2.8 g
  • sodium 564 mg
  • cholesterol 0.0 mg

How to Make It

  1. In a large bowl, whisk together oil, lemon juice, tahini, Aleppo pepper, 1 tsp. salt, the thyme, and honey until smooth. Add spinach, carrots, radishes, sesame seeds, and pita chips and toss to dress evenly. Season with salt to taste and serve immediately.

  2. *Find tahini in grocery stores alongside peanut butter or with kosher foods. Find ground Aleppo pepper, a gently spicy chile, at worldspice.com.