Ingredients

Side Salad

Serves 2 (each serving contains approximately 65 kcal)

  • 80g baby spinach leaves2 ripe tomato¼ cucumber1 tablespoon vinaigrette salad dressing (shop-bought or see separate recipe)

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

  1. Put the spinach leaves in a bowl. Dice the tomato and cucumber and scatter on top. Dress with the vinaigrette, tossing to coat and arrange on plates to serve.

Vinaigrette Salad Dressing

  1. 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).
  2. 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. Then screw the lid back on tightly. Shake hard until the dressing has thickened and emulsified.
  3. Store in the fridge and use as required.