Spinach Salad with Grilled Red Onion and Tahini Vinaigrette


  • 10 large radicchio leaves
  • ½ cup water
  • ¾ vegetable oil
  • 2 tablespoons coarse-grained mustard
  • 12 cups baby spinach
  • 3 tablespoons tahini
  • ¼ cup white wine vinegar
  • + 3 more ingredients
    • 2 large red onions
    • 1 teaspoon honey
    • 1 small garlic clove

Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper. Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly....

View full recipe at Epicurious


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