Baby spinach and mint salad

I adapted this recipe for Slimming World from Jamie’s 30 minute meals. It’s so good it would go with almost anything!

The recipe for this salad was alongside the Oozy mushroom risotto, but it’s so good that I think it stands alone! I’ve had it with pastas, risottos and meats, it’s very versatile. It does have a certain ‘treat’ element to it as you wouldn’t usually make a synned salad, but this is definitely worth it for the addition of pinenuts, sundried tomatoes, and a little oil. However you could remove all the syns and it would still be a nice side salad. If you hadn’t already used your Healthy Extra B for the day you could have a whole 15g of pinenuts all to yourself without having to syn these!

 

My Recipe

Serves: 4
Syns: 3
Healthy Extra: B (optional)

Ingredients

  • 25g pinenuts, toasted in a non-stick pan
  • 1 tsp olive oil
  • 1 tbsp balsamic vinegar
  • juice of 1/2 a lemon
  • 200g baby spinach, sliced roughly into 1cm thick strips
  • 3 large sprigs of fresh mint, leaves picked
  • 25g sun-dried tomatoes, roughly chopped
  • 1 medium cucumber, halved and sliced on an angle about 1cm thick

Method

  1. Put balsamic vinegar, lemon juice, olive oil and a good pinch of salt and pepper into a large salad bowl and add the pine nuts.
  2. Add the spinach, mint leaves, sun-dried tomatoes and cucumber. Don’t toss until the last minute.

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