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Spinach and Radicchio Salad with Mushrooms and Cashews
- 2 tablespoons fresh lemon juice
- 2 tablespoons balsamic vinegar
- 2 teaspoons country-style Dijon mustard
- 1/2 cup extra-virgin olive oil
- 1 6-ounce bag fresh baby spinach
- 1 head radicchio, torn into bite-size pieces
- 8 ounces button mushrooms, sliced
- 2 green onions, minced
- 1/2 cup chopped roasted cashews
Directions:View on Bon Appetit
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