Spinach Salad With Mushrooms and Hibiscus Flower Vi

Name: Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 tablespoons red wine vinegar; 2 tablespoons fresh lime juice; 1 garlic clove; 2 teaspoons sugar, or to taste; 1 teaspoon kosher salt, or to taste; 1/2 teaspoon freshly ground black pepper, or to taste; 1/2 cup vegetable oil; 1/2 cup olive oil; 3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note); 18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced; 1 pound white or brown button mushrooms, trimmed and sliced; 6 thinly sliced scallions, white and light green parts only; 3/4 cup caramelized almonds (see recipe)

Servings: persons

2 tablespoons red wine vinegar
2 tablespoons fresh lime juice
1 garlic clove
2 teaspoons sugar, or to taste
1 teaspoon kosher salt, or to taste
1/2 teaspoon freshly ground black pepper, or to taste
1/2 cup vegetable oil
1/2 cup olive oil
3/4 cup dried hibiscus flowers, also known as Jamaica flowers (see note)
18 to 20 ounces spinach leaves, rinsed, drained and thickly sliced
1 pound white or brown button mushrooms, trimmed and sliced
6 thinly sliced scallions, white and light green parts only
3/4 cup caramelized almonds (see recipe)

1
For vinaigrette: Two days before serving, prepare vinaigrette.
2
In a blender, combine vinegar, lime juice, garlic, sugar, salt and pepper.
3
Process until smooth.
4
With motor at lowest possible speed, add vegetable oil and olive oil in a thin stream until emulsified, about 10 seconds.
5
Add hibiscus flowers and allow to soften in liquid for a couple of minutes, then process until roughly chopped.
6
Pour into a container, cover, and refrigerate for 2 days to 1 week.
7
For salad: In a large salad bowl, combine spinach, mushrooms and scallions.
8
Add vinaigrette to taste (all may not be needed), and toss gently.
9
Sprinkle with almonds and serve.

865

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

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

My Personal Notes

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How did you like this recipe?

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

You need 13 ingredients. The key ingredients include: 2 tablespoons red wine vinegar, 2 tablespoons fresh lime juice, 1 garlic clove, 2 teaspoons sugar, or to taste, and more.

Yes, Spinach Salad With Mushrooms and Hibiscus Flower 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.

That's it — enjoy your meal!

Spinach Salad With Mushrooms and Hibiscus Flower Vinaigrette

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions