This recipe can be prepared in 45 minutes or less.

　　

Ingredients

Serves 8

　　1 red onion

　　

For dressing

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

　　

Step 1

Halve onion lengthwise and very thinly slice crosswise. In a bowl cover onion with cold water. Chill onion in water 30 minutes.

　　

Make dressing while onion is chilling

Step 2

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.

　　

Step 3

Drain onion well in a colander and pat dry. Quarter tomatoes and in a large bowl toss with onion, sprouts, spinach, and dressing.