Recipe: Spinach and papaya salad
SWEET, TANGY -- AND SPICY: Adding papaya seeds to the dressing produces an almost peppery accent. (Kirk McKoy / Los Angeles Times)
Servings: 6 to 8
2 bunches young, tender spinach, stems removed
1 medium papaya
3 tablespoons red wine vinegar
1 tablespoon roughly chopped shallot
1 tablespoon sugar
1 teaspoon dry mustard
1 teaspoon Worcestershire sauce
1/4 cup peanut or canola oil
Salt to taste
1/2 cup coarsely chopped salted cashews
1. Wash the spinach well and dry thoroughly. Tear the leaves into bite-size pieces and place in a large salad bowl.
2. Cut the papaya in half and scrape out the seeds, reserving 1 1/2 tablespoons. Peel the papaya and cut it lengthwise into quarters, then crosswise into slices about one-fourth-inch thick. Add to the spinach and toss.
3. Combine the vinegar, shallot, sugar, mustard and Worcestershire sauce in a blender. Blend the mixture thoroughly. With the blender running on low speed, add the oil and blend until emulsified. Add the papaya seeds and blend until they are coarsely chopped. Season with one-fourth teaspoon salt, or to taste.
4. Toss the salad with half the dressing. Add more to your taste. Sprinkle with the cashews and serve.
Each serving: 138 calories; 2 grams protein; 9 grams carbohydrates; 1 gram fiber; 11 grams fat; 2 grams saturated fat; 0 cholesterol; 152 mg. sodium.