Each serving contains approximately 65 kcal.
Ingredients
Side Salad
Serves 2
- 80g baby spinach leaves
- 2 ripe tomatoes
- ¼ cucumber
- 1 tablespoon vinaigrette salad dressing (shop-bought or see separate recipe -15g)
Vinaigrette Salad Dressing
Makes 8
Servings (contains approximately 65 kcal in each 1 tablespoon serving)
- 1 small garlic clove
- 2 tablespoons balsamic vinegar (30g)
- 50ml rapeseed oil (cold-pressed for a stronger flavour)
- 1 tablespoon wholegrain mustard (15g)
- 1 teaspoon honey (5g)
- 1 teaspoon snipped fresh chives (5g)
- salt (optional) and freshly ground black pepper
Method
Side Salad
- Put the spinach leaves in a bowl. Dice the tomatoes and cucumber and scatter on top.
- Dress with the vinaigrette, tossing to coat and arrange on plates to serve.
Vinaigrette Salad Dressing
- Use a garlic crusher to crush the garlic or the fine side of a box grater if you find that easier. Put into a screw-topped jar (an old washed out jam jar is perfect).
- Add the balsamic vinegar, oil, mustard, honey and chives to the jar and season lightly with salt (optional) and add plenty of freshly ground black pepper.
- Screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified.
- Store in the fridge and use as required.
