Baby Spinach Salad with Cumin Vinaigrette

Baby Spinach Salad with Cumin Vinaigrette
Photo by Anna Williams


  • 1 English cucumber, cut in half lengthwise and thinly sliced
  • 4 teaspoons fresh lemon juice
  • ¼ teaspoon ground cumin
  • 2 5-ounce bags (about 10 cups) prewashed baby spinach
  • 3 tablespoons extra-virgin olive oil
  • 1 cup (about 4 ounces) crumbled Feta or goat cheese

In a large bowl, combine the lemon juice, olive oil, and cumin. Whisk together to combine well. Add the spinach, cucumber, and cheese. Toss to mix well and season to taste with salt and freshly ground pepper. Serve immediately.

View full recipe at My Recipes


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