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    You are in: Home / Recipes / Basil Spinach Salad With Lime Vinaigrette Recipe
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    Basil Spinach Salad With Lime Vinaigrette

    Basil Spinach Salad With Lime Vinaigrette. Photo by Rita~

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    20 mins

    10 mins

    PaulaG's Note:

    This delightful salad is easy to prepare and a wonderful and light addition to any meal.

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    Units: US | Metric




    1. 1
      Hard boil eggs, peel and set aside.
    2. 2
      Wash spinach, removing tough ends, and tear into bite size pieces and place in large salad bowl.
    3. 3
      Add chiffonade of basil to spinach.
    4. 4
      Wash the mushrooms and slice thin, add to salad bowl.
    5. 5
      Wash tomato, dice; adding to salad bowl.
    6. 6
      Peel, pit and slice avocado, lengthwise, place in salad bowl along with feta cheese.
    7. 7
      Remove about 1 teaspoon of lime zest, cut lime in half and juice.
    8. 8
      In a blender jar, combine the lime zest and juice with remaining ingredients for the vinaigrette, pulse until thoroughly blended, pour over salad ingredients tossing to coat.
    9. 9
      Divide salad mixture into 4 equal portions and place on chilled salad plates.
    10. 10
      Thinly slice egg and garnish each salad with egg slices.
    11. 11
      Add a few grinds of fresh black pepper and serve.

    Ratings & Reviews:

    • on March 22, 2012


      I am rating the dressing, not the salad as a whole. Delicious, but I found I needed 1/2 cup of olive oil, instead of the 1/4 it called for when using on a lettuce, pepper, tomato and feta salad. Nice southwestern flair!

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    • on March 01, 2005


      I loved this salad; it's the perfect blend of tart, salty and tangy for me. The soft blandness of the avocado, hard-cooked egg and mushrooms are perfect companions to the slightly acidic tomato, sweet basil and salty cheese. I really liked the tart vinaigrette itself and plan to use it on other salads as well. This was an outstanding recipe; thanks so much!

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    • on February 25, 2005


      Delightful! I enjoyed this well balanced, refreshing salad. The only thing, I sauteed my shitake mushrooms before adding to the salad. They are not to be eaten raw from the research I`ve done. I used herb and pepper goat cheese in place of the feta. It gave a nice creaminess to the salad. The vinaigrette was nice and light. The lime yummy! I cut the black pepper to 1/2 teaspoon and blended it in the blender.

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (5)


    Nutritional Facts for Basil Spinach Salad With Lime Vinaigrette

    Serving Size: 1 (234 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 311.0
    Calories from Fat 237
    Total Fat 26.3 g
    Saturated Fat 5.6 g
    Cholesterol 104.1 mg
    Sodium 330.5 mg
    Total Carbohydrate 14.3 g
    Dietary Fiber 6.1 g
    Sugars 2.9 g
    Protein 8.5 g

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