Ingredients
- 1 6-ounce bag baby spinach
- washed and spun dry
- 1 cup cooked kasha
- 4 to 6 white or cremini mushrooms (to taste and depending on size)
- sliced thin
- 2 tablespoons chopped fresh dill
- or a combination of dill
- parsley
- and chives
- 2 endives
- sliced
- 13 cup broken walnuts
- 1 ounce crumbled feta (optional)
- 2 tablespoons fresh lemon juice
- 2 tablespoons sherry vinegar
- freshly ground pepper to taste
- Salt to taste
- 1 small garlic clove
- pureed
- 1 teaspoon Dijon mustard
- 2 tablespoons walnut oil
- 1/4 cup extra virgin olive oil
Instructions
- In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
- In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil.
- Toss with the salad and serve.
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