Spinach Salad with Grilled Red Onion and Tahini Vinaigrette Recipe

Name: Spinach Salad with Grilled Red Onion and Tahini Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup water; 1/4 cup white wine vinegar; 3 tablespoons tahini (sesame seedpaste); 2 tablespoons coarse-grained mustard; 1 teaspoon honey; 1 small garlic clove, minced; 3/4 vegetable oil; 2 large red onions; ½ cups (packed) baby spinach,trimmed; 10 large radicchio leaves

Servings: persons

1/2 cup water
1/4 cup white wine vinegar
3 tablespoons tahini (sesame seedpaste)
2 tablespoons coarse-grained mustard
1 teaspoon honey
1 small garlic clove, minced
3/4 vegetable oil
2 large red onions
½ cups (packed) baby spinach,trimmed
10 large radicchio leaves

1
Combine all ingredients except oil in blender and blend well.
2
Gradually blend in oil.
3
Season to taste with salt and pepper.
4
Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact.
5
Place onions in 15x10-inch glass baking dish.
6
Pour 1 cup vinaigrette over onions, coating evenly.
7
Let marinate 3 hours.
8
Chill remaining dressing.
9
(Can be made 1 day ahead.
10
Chill onions.)
11
Prepare barbecue (medium-high-heat) or preheat broiler.
12
Sprinkle onions with salt and pepper.
13
Grill or broil onions until golden.
14
turning occasionally, about 12 minutes.
15
(Can be made 6 hours ahead.
16
Let stand at room temperature.)
17
Place spinach in large bowl.
18
Toss with enough vinaigrette to coat.
19
Season with salt and pepper.
20
Fill radicchio leaves with spinach.
21
Top with grilled onions.
22
Pass remaining dressing separately.

220

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup water, 1/4 cup white wine vinegar, 3 tablespoons tahini (sesame seedpaste), 2 tablespoons coarse-grained mustard, and more.

Yes, Spinach Salad with Grilled Red Onion and Tahini Vinaigrette falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Spinach Salad with Grilled Red Onion and Tahini Vinaigrette

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