Sunday, 7 May 2017
Spinach salad and tomatoes with a warm lemon and garlic dressing
Served raw, spinach makes a delicious addition to salads, adding a slightly bitter note to sweeter veg and leaves such as in this fresh spinach and tomato salad recipe. This spinach salad is all about simple, fresh flavours and is great when you want something light yet satisfying.
100g (3 1/2oz) baby spinach
40g (1 1/2oz) Parmesan, shaved
100g (3½oz) cherry tomatoes, halved
1 small red onion, thinly sliced into rings
2 tbsp. pine nuts, toasted
For the dressing
2 tbsp extra-virgin olive oil
2 garlic cloves, chopped
2 tbsp caster sugar (or sugar substitute)
2 tbsp white wine vinegar
2 tbsp lemon juice
1. Put the spinach, Parmesan, tomatoes, red onion and pine nuts into a large bowl.
2. To make the dressing, heat the olive oil in a small pan. Add the garlic and cook on a medium heat for 2 minutes, or until lightly golden. Remove from the heat and stir in the lemon juice, white wine vinegar and sugar. Season and return to the heat. Simmer for 3 minutes, or until syrupy.
3. Pour the dressing over the salad, gently toss together, then serve.
Carbohydrate 10.6g Protein 6g Fibre 1.9g Fat 13.4g
From an original Tesco real food recipe here
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All the best Jan