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!
SHARE THIS RECIPE
Share on facebook
Facebook
Share on twitter
Twitter
Share on pinterest
Pinterest
Share on email
Email
Share on facebook
Share on twitter
Share on pinterest
Share on email
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 @the_slimming_foodie or tag #theslimmingfoodie!
