Name: Spinach and Sprout Salad
Yield: Serves 8
Ingredients: 1 red onion; 3 tablespoons cider vinegar; 1 1/2 teaspoons sugar; 1 teaspoon powdered mustard or 2 teaspoons Dijon mustard; 1/2 cup extra-virgin olive oil; 1 pint vine-ripened cherry tomatoes; 4 cups mixed crunchy sprouts* such as pea and lentil; 3/4 pound baby spinach; *available at specialty produce markets and some natural foods stores and supermarkets

This recipe can be prepared in 45 minutes or less.

Recipe information

Yield
Serves 8

Ingredients

1 red onion

For dressing

3 tablespoons cider vinegar

1 1/2 teaspoons sugar

1 teaspoon powdered mustard or 2 teaspoons Dijon mustard

1/2 cup extra-virgin olive oil

1 pint vine-ripened cherry tomatoes

4 cups mixed crunchy sprouts* such as pea and lentil

3/4 pound baby spinach

*available at specialty produce markets and some natural foods stores and supermarkets

Preparation

Step 1
Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
Make dressing while onion is chilling
Step 2
In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
Step 3
Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.

TagsSalad Salad Dressing Spinach Leafy Greens Vegetable Sprout Cherry Tomato Tomato Red Onion Onion Root Vegetable Starter Dinner Nut Free Gluten Free Dairy Free Vegan Vegetarian Easy Quick Weeknight Meals No-Cook Gourmet

Recipe notes

Smothered Italian Sausage

This is what I call a fridge-eater recipe. The key here is getting a nice sear on the sausage and cooking the tomato down until it coats the sausage and vegetables well.

Charred Vegetable Ragù

This sauce is slightly magical. The texture cloaks pasta much like a traditional meat sauce does, and the flavors are deep and rich, but it’s actually vegan!

Sheet-Pan Sausage With Corn, Peach, and Cucumber Salad

This summery sheet-pan dinner celebrates the bounty of the season and couldn't be simpler to make. Chorizo plays nicely with the salad, thanks to its spice.

Crispy Oyster Mushroom Skewers With Bok Choy Salad

Oyster mushrooms are a strong all-rounder in the kitchen, seeming to straddle both plant and meat worlds in what they look and taste like when cooked. Here they’re coated in a marinade my mother used to use when cooking Chinese food at home—honey, soy, garlic and ginger—and roasted until golden, crisp, and juicy.

Zucchini, Pea, and Bulgur Pilaf

This fragrant salad uses bulgur wheat as its base, an endlessly versatile, slightly chewy grain that’s very popular throughout the eastern Mediterranean.

Fufu

Fufu is a dish that has been passed down through many generations and is seen as a symbol of Ghanaian identity and heritage. Making fufu traditionally is a very laborious task; this recipe mimics some of that hard work but with a few home-cook hacks that make for a far easier time.