Spinach and Sprout Salad
- 1 red onion
- 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
- Halve onion lengthwise and very thinly slice crosswise.
- In a bowl cover onion with cold water.
- Chill onion in water 30 minutes.
- 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.
red onion, cider vinegar, sugar, powdered mustard, extravirgin olive oil, tomatoes, mixed crunchy sprouts, baby spinach
Taken from www.epicurious.com/recipes/food/views/spinach-and-sprout-salad-15156 (may not work)