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!
5 mins
- mins
88 kcal
5 mins
- mins
88 kcal
SERVES
4
DIFFICULTY
EASY
SERVES
4
Difficulty
EASY
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!
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Baby spinach and mint salad
Servings: 4
I adapted this recipe for Slimming World from Jamie’s 30 minute meals. It’s so good it would go with almost anything!Syns: 3 per portion
Print Recipe
Ingredients
- 25 g pinenuts toasted in a non-stick pan
- 1 tsp olive oil
- 1 tbsp balsamic vinegar
- juice of 1/2 a lemon
- 200 g baby spinach sliced roughly into 1cm thick strips
- 3 large sprigs of fresh mint leaves picked
- 25 g sun-dried tomatoes roughly chopped
- 1 medium cucumber halved and sliced on an angle about 1cm thick
- Method
Instructions
- 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.
- Add the spinach, mint leaves, sun-dried tomatoes and cucumber. Don’t toss until the last minute.
Tried this recipe?Mention @theslimmingfoodie or tag #theslimmingfoodie!
