Total Time
Prep 10 mins
Cook 0 mins

Adapted from Mexican Family Cooking. Use fresh parsley and mint for this recipe.

Ingredients Nutrition


  1. Tear spinach into a salad bowl.
  2. Mix in onions, parsley and mint.
  3. Cover and refrigerate if not serving immediately.
  4. Combine olive oil, vegetable oil, vinegar, lime juice, and salt.
  5. Pour mixture over salad and toss to mix.
  6. Sprinkle with cheese.
  7. Top with tomato wedges.
Most Helpful

This was a perfect accompaniment to soup today and was easy to make. I used fresh mint from our herb garden and in place of fresh toms (which are SUPER lousy this time of year) I substituted sun dried tomatoes. Nice change from lemon vinaigrette. Tried a mixture of baby spinach, gem lettuce and baby arugula. Reviewed for Best of 2011.

COOKGIRl January 19, 2012

This salad is terrific! I don't care for onions so left them out, and used less oil than called for, otherwise made as directed and just loved this. The mint is just perfect with the lime in the dressing, really brings out a beautiful flavor. Great recipe - thanks for sharing a keeper!

loof August 22, 2011

What a nice use for the spearmint growing in our garden! A lovely, refreshing salad. We used 2 6-ounce bags of spinach and that was plenty for 6 people.

l'ecole August 08, 2011