Prep 10 mins
Cook 0 mins
Adapted from Mexican Family Cooking. Use fresh parsley and mint for this recipe.
- 16 ounces fresh spinach, washed, trimmed and dried
- 1⁄2 cup sliced green onion
- 4 tablespoons snipped parsley
- 6 tablespoons snipped mint leaves
- 3 tablespoons olive oil
- 3 tablespoons vegetable oil
- 2 tablespoons wine vinegar
- 1 tablespoon fresh lime juice
- 1⁄2 teaspoon salt
- 3 tablespoons grated parmesan cheese
- 2 medium tomatoes, cut in wedges
- Tear spinach into a salad bowl.
- Mix in onions, parsley and mint.
- Cover and refrigerate if not serving immediately.
- Combine olive oil, vegetable oil, vinegar, lime juice, and salt.
- Pour mixture over salad and toss to mix.
- Sprinkle with cheese.
- Top with tomato wedges.
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.
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!
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.