Baby spinach and mint salad

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!

time

5 mins

pan

- mins

fire

88 kcal

time

5 mins

pan

- mins

fire

88 kcal

Baby spinach and mint salad

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
5 mins
0 mins

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!