Spinach and Mushroom Salad with Miso-Tahini Dressing

From the kitchen of One Perfect Bite...We are moving today and as luck would have it, it is pouring, as only it can pour in the Pacific Northwest. The movers might very well need an ark to get our furniture from storage to its new home. I don't mean to sound cavalier about it, but I'm so glad this day has finally come that the weather can't faze me. The installers finished the floors at nine o'clock last night and the Silver Fox and I worked for another two hours cleaning the fine pumice-like wood powder from the surfaces it covered. We are as ready for this move as we will ever be. Hopefully, I'll be able to access the internet without a break in service, but on the odd chance there is a problem, I wanted to share this salad recipe with those of you who are still looking for a first course to serve with your Easter dinner. It is fast, easy and economical, but more importantly, this unusual play on a standard spinach salad is also delicious. I do hope you'll give the salad a try. Here is how it is made.

Spinach and Mushroom Salad with Miso-Tahini Dressing...from the kitchen of One Perfect Bite courtesy of Fine Cooking magazine

Ingredients:
1/4 cup tahini
3 tablespoons fresh lemon juice
2 tablespoons white miso
1/2 teaspoon sweet paprika
1/2 teaspoon granulated sugar
Kosher salt
8 oz. (8 packed cups) baby spinach
8 oz. (4 cups) thinly sliced cremini mushrooms
1 cup flat-leaf parsley leaves
1 cup coarsely chopped, roasted, unsalted cashews

Directions:
1) Blend tahini, lemon juice, miso, paprika, sugar, 1/8 tsp. salt, and 1/4 cup water in a blender until smooth.
2) In a large bowl, toss the spinach, mushrooms, parsley, and cashews with the dressing. Yield: 4 servings.

                    

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