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Categories: Appetizers, Salads, Vegetarian

Spinach and papaya salad

Spinach and papaya salad
Kirk McKoy / Los Angeles Times

Forget arugula. This has become the United States of andouille. And chorizo. And merguez. Sausages are the biggest temptations in the meat aisle lately, and when you mix and match them, you are on your way to a new menu ... Read more

Total time: About 20 minutes | Serves 6 to 8
  • 2 bunches young, tender spinach, stems removed
  • 1 medium papaya
  • 3 tablespoons red wine vinegar
  • 1 tablespoon roughly chopped shallot
  • 1 tablespoon sugar
  • 1 teaspoon dry mustard
  • 1 teaspoon Worcestershire sauce
  • 1/4 cup peanut or canola oil
  • Salt to taste
  • 1/2 cup coarsely chopped salted cashews

Step 1Wash the spinach well and dry thoroughly. Tear the leaves into bite-size pieces and place in a large salad bowl.

Step 2Cut the papaya in half and scrape out the seeds, reserving 1 1/2 tablespoons. Peel the papaya and cut it lengthwise into quarters, then crosswise into slices about one-fourth-inch thick. Add to the spinach and toss.

Step 3Combine the vinegar, shallot, sugar, mustard and Worcestershire sauce in a blender. Blend the mixture thoroughly. With the blender running on low speed, add the oil and blend until emulsified. Add the papaya seeds and blend until they are coarsely chopped. Season with one-fourth teaspoon salt, or to taste.

Step 4Toss the salad with half the dressing. Add more to your taste. Sprinkle with the cashews and serve.

Each serving:
138 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 152 mg. sodium.
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