Baby Spinach Salad With Cumin Vinaigrette

Serves 6
preparation
10
minutes
cooking
15
minutes

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

Directions

  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.

 

Jean Galton
March 2001

Nutritional Information

  • Per Serving
  • Calories 140
  • Calcium 164 mg
  • Carbohydrate 4 g
  • Cholesterol 22 mg
  • Fat 12 g
  • Fiber 1 g
  • Iron 1 mg
  • Protein 5 mg
  • Sat Fat 5 g
  • Sodium 307 mg
What does this mean? See Nutrition 101.