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Categories: Salads, Vegetarian

Spinach root salad (Ispanak koku salatasi)

Sputnik came to mind the first time I bought kohlrabi, that odd-looking member of the cabbage family, with its enlarged corm and stems shooting upward all in the same direction. Buy a kohlrabi, cut off the leaves and you will ... Read more

Active work time: 10 minutes | Total preparation time: 35 minutes | Serves 4
  • 1 pound young spinach roots and stems (from 3 large bunches), washed well
  • 3 tablespoons extra-virgin olive oil
  • 1 tablespoon lemon juice
  • 1 large clove garlic, very finely chopped
  • 1 teaspoon poppy seeds, optional
  • 1 teaspoon honey, optional
  • Salt
  • Freshly ground pepper

Step 1Bring some water to a boil in a saucepan and cook the spinach roots and stems until they are soft, about 20 minutes. Drain and refresh them under cold water. Pat them dry with paper towels and set aside.

Step 2Whisk together the olive oil, lemon juice, garlic, poppy seeds and honey, if using. Combine the dressing with the spinach roots and stems and toss. Season with salt and pepper to taste and serve.

Each serving:
114 calories; 143 mg sodium; 0 cholesterol; 10 grams fat; 1 gram saturated fat; 4 grams carbohydrates; 3 grams protein; 2.43 grams fiber.
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