SPINACH AND SPROUT SALAD

Spinach and Sprout Salad image

Yield Serves 8

Number Of Ingredients 10

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1 red onion
For dressing
3 tablespoons cider vinegar
1 1/2 teaspoons sugar
1 teaspoon powdered mustard or 2 teaspoons Dijon mustard
1/2 cup extra-virgin olive oil
1 pint vine-ripened cherry tomatoes
4 cups mixed crunchy sprouts* such as pea and lentil
3/4 pound baby spinach
*available at specialty produce markets and some natural foods stores and supermarkets

Steps:

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.
Make dressing while onion is chilling
In a bowl whisk together vinegar, sugar, mustard, and salt and pepper to taste and add oil in a slow stream, whisking until emulsified. Dressing may be made 2 days ahead and chilled, covered.
Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.