Rating: 4 stars
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Ronald Peek, a reader from Aurora, Colorado, loves all kinds of spinach salads and dressed this one with honey, mustard, mirin, and walnut oil to create something unique. If you don't have walnut oil, you can substitute another nut oil such, as almond or hazelnut, and switch the chopped nuts to match.

Ronald Peek, Aurora, CO
This Story Originally Appeared On sunset.com

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Credit: Yunhee Kim; Styling: Kevin Crafts

Recipe Summary test

total:
20 mins
Yield:
Serves 4 (serving size: 2 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Sauté onion and mushrooms in butter in a large frying pan over medium-high heat until softened and starting to brown, about 4 minutes. Remove from heat. Add salt, honey, mustard, and mirin to warm pan, whisking to combine. Slowly whisk in oil. Set aside.

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  • Put spinach in a large bowl. Pour dressing on top and toss gently. Sprinkle with walnuts.

Nutrition Facts

314 calories; calories from fat 62%; protein 5.7g; fat 22g; saturated fat 3.6g; carbohydrates 28g; fiber 2g; sodium 241mg; cholesterol 7.8mg.
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