Minted Spinach Salad
Recipe: #19424
June 02, 2015
Categories: Fresh Tomatoes, Lunch, Salads, Vegetable Salad, Fruit, Tomato, Vegetables, Mexican, No-Cook, Entertaining, Summer, Weeknight Meals, Gluten-Free, No Eggs, Vegan, Vegetarian, Herbs, Kosher Dairy more
"Adapted from Mexican Family Cooking. Use fresh parsley and mint for this recipe."
Original recipe yields 6 servings
Ingredients
Nutritional
- Serving Size: 1 (205.2 g)
- Calories 171.5
- Total Fat - 14.6 g
- Saturated Fat - 2.4 g
- Cholesterol - 2 mg
- Sodium - 285.9 mg
- Total Carbohydrate - 9.2 g
- Dietary Fiber - 2.8 g
- Sugars - 2.8 g
- Protein - 4 g
- Calcium - 129.1 mg
- Iron - 2.6 mg
- Vitamin C - 45.8 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
Tear spinach into a salad bowl.
Step 2
Mix in onions, parsley and mint.
Step 3
Cover and refrigerate if not serving immediately.
Step 4
Combine olive oil, vegetable oil, vinegar, lime juice, and salt.
Step 5
Pour mixture over salad and toss to mix.
Step 6
Sprinkle with cheese.
Step 7
Top with tomato wedges.
Tips & Variations
No special items needed.
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