Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette


For the vinaigrette

  • 2 tablespoons red wine vinegar
  • 2 tablespoons fresh lime juice
  • 1 garlic clove
  • 2 teaspoons sugar, or to taste
  • 1 teaspoon kosher salt, or to taste
  • ½ teaspoon freshly ground black pepper, or to taste
  • ½ cup vegetable oil
  • ½ cup olive oil
  • ¾ cup dried hibiscus flowers, also known as Jamaica flowers (see note)

For the salad

  • 18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
  • 1 pound white or brown button mushrooms, trimmed and sliced
  • 6 thinly sliced scallions, white and light green parts only
  • ¾ cup caramelized almonds (see recipe)
  • Nutritional Information
    • Nutritional analysis per serving (6 servings)

      439 calories; 42 grams fat; 4 grams saturated fat; 0 grams trans fat; 30 grams monounsaturated fat; 6 grams polyunsaturated fat; 11 grams carbohydrates; 4 grams dietary fiber; 4 grams sugars; 7 grams protein; 465 milligrams sodium

    • Note: Nutrient information is not available for all ingredients. Amount is based on available data.

6 to 8 servings


For the vinaigrette

  1. For vinaigrette: Two days before serving, prepare vinaigrette. In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper. Process until smooth. With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
  2. Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped. Pour into a container, cover, and refrigerate for 2 days to 1 week.
  3. For salad: In a large salad bowl, combine spinach, mushrooms and scallions. Add vinaigrette to taste (all may not be needed), and toss gently. Sprinkle with almonds and serve.
  • Dried hibiscus flowers are available from mexgrocer.com, (877) 463-9476; $3.95 plus shipping for 8 ounces.

15 minutes

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