Spinach Salad With Grilled Red Onion and Tahini Vinaigrette


This recipe from Bon Appetit' was sent to us from one of our challengers! Add some lean protein to make it a complete meal.


  • Vinaigrette
  • 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
  • Salad
  • 2 large red onions
  • 12 cups packed baby spinach,trimmed
  • 10 large radicchio leaves


For Vinaigrette:

  • Combine all ingredients except oil in blender and blend well. Gradually blend in oil. Season to taste with salt and pepper.

For Salad:

  • Cut onions lengthwise into 1/2-inch-thick wedges, leaving root ends intact. Place onions in 15x10-inch glass baking dish. Pour 1 cup vinaigrette over onions, coating evenly. Let marinate 3 hours. Chill remaining dressing. (Can be made 1 day ahead. Chill onions.)
  • Prepare barbecue (medium-high-heat) or preheat broiler. Sprinkle onions with salt and pepper. Grill or broil onions until golden. turning occasionally, about 12 minutes. (Can be made 6 hours ahead. Let stand at room temperature.)
  • Place spinach in large bowl. Toss with enough vinaigrette to coat. Season with salt and pepper. Fill radicchio leaves with spinach. Top with grilled onions. Pass remaining dressing separately.

Leave a Comment

Your email address will not be published. Required fields are marked *

Recipe Rating