Spinach and Mushroom Salad with Miso-Tahini Dressing

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spinach-mushroomsalad
Serves 4, can be doubled

I saw this salad in Fine Cooking Magazine a few months back and added it to my “Try it” file. Finally, this summer, I have had a chance to try some new salad recipes and this one was a big hit. Spinach and mushrooms pair so well together, and the miso-tahini dressing is both bold and creamy. It’s interesting and different and worth a try.

1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons white miso
1/2 teaspoon sweet paprika
1/2 teaspoon granulated sugar
Kosher salt
8 ounces (8 packed cups) baby spinach
8 ounces (4 cups) thinly sliced mushrooms
1 cup coarsely chopped, roasted, unsalted cashews

Blend the tahini, lemon juice, miso, paprika, sugar, 1/8 teaspoon salt, and 1/4 cup water with an immersion blender until smooth.
In a large bowl, toss the spinach, mushrooms, and cashews with the dressing. Serve.

2 thoughts on “Spinach and Mushroom Salad with Miso-Tahini Dressing

    • I use the tahini from the jar. You usually have to mix the natural oils that settle to the top, into the tahini paste. Just make sure it is just pure tahina and not tahini mixed with other things from a prepared brand or package.

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