Baby Spinach Salad
Baby Spinach Salad
Whip up this quick and healthy salad recipe by Nik Michael Imran from Cooking for Love.
  • Difficulty Level Easy
  • Technique Mixing
  • Preparation Time 10 minutes
  • Yield 2 to 4 servings
  • 500 grams Baby Spinach
  • 10 Cherry Tomatoes
  • 1 Japanese Cucumber
  • 1 Yellow Onion
  • 3 tablespoons Japanese Soy Sauce, Yamasa brand
  • 3 tablespoons Grain Vinegar, Mizkan brand
  • NeuVida Omega 9 Cooking Oil
  • Sea Salt
  • Black Pepper
  1. Wash baby spinach then dry. Slice cherry tomatoes in half.
  2. Slice cucumber in half, lengthwise, then slice diagonally.
  3. Grate onion using a microplane into a mixing bowl.
  4. Add NeuVida Omega 9 Cooking Oil, vinegar, soy sauce, salt and pepper to mixing bowl and whisk to combine. Taste and adjust for seasoning.
  5. Add tomato, cucumber and baby spinach along with dressing and toss to combine.
  6. Serve in a salad bowl.

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