Fresh spinach and ripe tomatoes are a classic duo, topped here with a delightful, almost addictive dressing. Toasted cashews both thicken the dressing and add a distinctive sweetness and body.
8 cups fresh spinach, loosely packed (about 5 ounces)
1 large tomato, cut into wedges
1/4 cup canola or other vegetable oil
3 tablespoons fresh lime juice
2 small garlic cloves, minced or pressed
2 tablespoons chopped fresh cilantro
1/4 teaspoon salt, more to taste
2 tablespoons toasted coarsely chopped cashews, see note
Note: Toast cashews in a single layer on an ungreased baking tray at 350 degrees for about 5 minutes, until fragrant and golden brown. About 1/4 cup whole cashews will yield about 2 tablespoons chopped.
Stem and rinse the spinach. Spin or gently pat dry. Tear the large leaves into smaller pieces and leave the small leaves whole. Arrange spinach in a serving bowl and top it with the tomato wedges. Combine the oil, lime juice, garlic, cilantro, salt and cashews in a blender and puree until smooth.
Just before serving, pour on the dressing and toss well. Makes 4 servings.
Variation: If you wish to add Spiced Paneer cubes (see recipe) to the salad, add it with the dressing at last moment.
Nutritional analysis per serving: 275 calories; 7.9 grams protein; 22.1 grams fat; 14.4 grams carbohydrates; 9 mg cholesterol; 451 mg sodium; 2.2 grams dietary fiber.
"Moosewood Restaurant Daily Special"
Thursday, April 06, 2000
