Spinach Salad with Almonds and Kumquats Recipe | Epicurious - 万博官网,万博亚洲正规品牌,manbetx苹果下载

Active Time

20 minutes
Total Time

20 minutes

Ingredients

Makes 4 servings

1/3 cup thinly sliced seeded kumquats

2 1/2 tablespoons seasoned rice vinegar

2 tablespoons finely chopped shallot

1 tablespoon vegetable oil

2 teaspoons minced peeled fresh ginger

1/2 teaspoon Asian sesame oil

1 5-ounce package baby spinach

1/2 cup sliced almonds,toasted

1/4 cup chopped fresh cilantro

1 cup sliced mushrooms (optional)

Chop enough kumquats to measure 1 tablespoon. Mix kumquats, vinegar, shallot, vegetable oil, ginger, and sesame oil in large bowl. Season with salt and pepper. Add spinach, almonds, cilantro, sliced kumquats, and mushrooms, if desired.

Nutrition Per Serving

Per serving (analysis includes mushrooms): 131.9 kcal calories

67.1% calories from fat

9.9 g fat

0.8 g saturated fat

0 mg cholesterol

9.4 g carbohydrates

3.9 g dietary fiber

1.8 g total sugars

5.5 g net carbohydrates

4.2 g protein

#### Nutritional analysis provided by Bon Appétit

Sign InorSubscribe
to leave a Rating or Review

How would you rate Spinach Salad with Almonds and Kumquats?

Leave a Review

Reviews (9)

Loved it. Was looking for a way to used kumquats from my tree. I was doubtful the dressing would have much flavor, but the dressing makes the salad! I also was doubtful that there would be enough dressing, but it was more than enough for the 8 oz of spinach I used. I used the sliced mushrooms, and they added good texture, so would not recommend leaving them out of the salad. Only change I made was to add some avocado and feta cheese. This is definitely a keeper. If you're looking for Spinach Salad with Oriental Dressing this the recipe.
- Dory
- San Diego, CA
- 1/8/2023
I'm a huge fan of kumquats and what a wonderful way to use them. Made the full recipe for 2 large lunch salads. Added shredded chicken, as well. Chock full of all things good for you. Still have kumquats on the tree so will be making this again this weekend.
- MargieJo
- SoCal
- 3/20/2015
Definitely use the mushrooms, they make this salad feel like a real meal. You can serve as 4 side salads or as a main for one (possibly two people with a soup or bread on the side). It's fresh-tasting, yet hearty, with an Asian twist.
- tastysausagerecipe
- Brooklyn, NY
- 2/23/2015
I'm new to kumquats and absolutely loved this salad. I used the mushrooms and thought they added good texture and flavor. Will be making this again!
- KateCinOH
- 2/26/2012
I have no idea how much spinach in a 5-oz package. I will guess and hope for the best.
- Anonymous
- 5/15/2011
this was delicious!!! didn't make a single change, other than not to opt in for the mushrooms.
- twinxabc
- boulder, co
- 3/14/2010
Delicious & healthy. The citrus flavors were especially nice in midwinter.
- crazy9
- Ypsilanti MI
- 2/1/2010
I used mandarin oranges instead of kumquats and the salad was great.
- MaryCook1
- Bay Area, CA
- 1/16/2010
Super easy way to use the last of the kumquats. I thought the mushrooms added a lot too.
- doylehr
- Spring, TX
- 12/31/2009
WONDERFUL! Served with Roast Pork Loin and Potatoes, Butternut Squash and Rutabaga Purée and Sweet-and-Sour Red Cabbage and Fennel. Our guests went back for seconds ... and thirds!
- kknutsen
- Chagrin Falls, OH
- 12/31/2009