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Spinach & Radicchio Salad with Mushrooms & Cashews

by Sally Bernstein

Serves 6


2 Tbsp. fresh lemon juice
2 Tbsp. balsamic vinegar
2 tsp. country-style Dijon mustard
1/2 cup extra-virgin olive oil
1 6-ounce bag fresh baby spinach
1 head radicchio, torn into bite-size pieces
8 ounces button mushrooms, sliced
2 green onions, minced
1/2 cup chopped roasted cashews

Whisk first 3 ingredients in small bowl. Gradually whisk in oil.
Season dressing to taste with salt and pepper.
Combine spinach and all remaining ingredients in large bowl.
Add dressing to taste; toss to coat.

Divide salad among 6 plates.

© Sally Bernstein 2005

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