SPINACH AND ENDIVE SALAD WITH KASHA AND MUSHROOMS

Spinach and Endive Salad With Kasha and Mushrooms image

Kasha is not the main ingredient here, so I wouldn't call this a grain salad, but rather a substantial leafy green salad with grain. I love pairing this nutty grain with both cooked and raw spinach, and with walnuts and walnut oil. Kasha also goes well with foods that have a bitter edge, like endive, so I included some in the salad.

Provided by Martha Rose Shulman

Categories dinner, lunch, salads and dressings, vegetables, side dish

Time 15m

Yield Serves 6

Number Of Ingredients 15

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Ingredients

1 6-ounce bag baby spinach, washed and spun dry
1 cup cooked kasha
4 to 6 white or cremini mushrooms (to taste and depending on size), sliced thin
2 tablespoons chopped fresh dill, or a combination of dill, parsley, and chives
2 endives, sliced
1/3 cup broken walnuts
1 ounce crumbled feta (optional)
2 tablespoons fresh lemon juice
2 tablespoons sherry vinegar
freshly ground pepper to taste
Salt to taste
1 small garlic clove, pureed
1 teaspoon Dijon mustard
2 tablespoons walnut oil
1/4 cup extra virgin olive oil

Steps:

In a large salad bowl, toss together spinach kasha, mushrooms, fresh herbs, endives, walnuts and feta.
In a small bowl or measuring cup whisk together lemon juice, vinegar, salt, pepper, Dijon mustard, garlic, walnut oil and olive oil. Toss with the salad and serve.

Nutrition Facts : @context http, Calories 240, UnsaturatedFat 13 grams, Carbohydrate 24 grams, Fat 15 grams, Fiber 4 grams, Protein 5 grams, SaturatedFat 2 grams, Sodium 257 milligrams, Sugar 0 grams, TransFat 0 grams