SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS
Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.
Provided by Martha Rose Shulman
Categories dinner, lunch, salads and dressings, vegetables, side dish
Time 15m
Yield Serves 6
Number Of Ingredients 15
Steps:
- 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.
Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams
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Haifunny Shu
[email protected]This salad is a great way to use up leftover kasha and mushrooms. It's also a healthy and delicious way to get your daily dose of vegetables.
YR FF ZONE
[email protected]I love the dressing for this salad. It's light and flavorful, and it really brings all the ingredients together.
Lisa Crump
[email protected]This salad is a great make-ahead meal. I often make it on the weekend and then eat it for lunch throughout the week.
Kabungo Musokotwane
[email protected]I've made this salad several times and it's always a success. It's a great way to get my kids to eat their vegetables.
Ros Borsch
[email protected]This salad is so easy to make and it's always a hit with my family. I love that I can make it ahead of time and it still tastes great.
Malven Mangweni
[email protected]I'm not a big fan of mushrooms, but I really liked them in this salad. They were cooked perfectly and added a nice earthy flavor.
Chris Phelpe
[email protected]This salad is perfect for a light lunch or dinner. It's also a great way to use up leftover vegetables.
Mason Bradley
[email protected]I love the combination of flavors in this salad. The spinach and endive are light and refreshing, while the kasha and mushrooms add a savory richness.
Rocklyn Sam
[email protected]This salad is a great way to use up leftover kasha. It's also a healthy and delicious way to get your daily dose of vegetables.
Rizwan shah Rizan
[email protected]I made this salad for lunch today and it was really good. I used quinoa instead of kasha and it worked out well. I also added some chopped walnuts for extra crunch.
Madison Philander
[email protected]I followed the recipe exactly and it turned out great. The salad was light and flavorful. I will definitely make it again.
Ajharul Islam
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the nutty flavor of the kasha and the earthy flavor of the mushrooms.
niner nando
[email protected]I'm not usually a fan of salads, but this one was really good. The kasha and mushrooms added a lot of flavor and texture.
Rabina Yadav
[email protected]This salad was a hit at my dinner party! The combination of spinach, endive, kasha, and mushrooms was unique and delicious. I especially loved the crispy shallots on top.