Warm Spinach Salad with Soy Vinaigrette
What you’ll need
Ingredients
- Salt 1 /8 tsp
- Black pepper 1 /8 tsp
- Crimini mushroom, sliced 90 g
- Shiitake mushroom, sliced 90 g
- Fresh spinach leaves 90 g
- Carrot, sliced 90 g
- Dried cranberry, sprinkle on top 25 g
Dressing
- Lee Kum Kee Premium Soy Sauce 1 tbsp
- Red Wine Vinegar 2 tbsp
- Dijon mustard 1 tsp
- Honey 2 tsp
- Extra Virgin Olive Oil 3 tbsp
Made with
Lee Kum Kee products
How to make it
Mix together Lee Kum Kee Premium Soy Sauce, red wine vinegar, mustard, honey and olive oil. Season with salt and pepper.
Mix mushrooms with 2 tbsp of salad dressing and place on baking tray. Put in a 230°C preheated oven for about 15min.
Remove tray from oven. Add spinach, carrots and the remaining dressing and mix well with mushrooms. Serve on plate and sprinkle dried cranberries.
You May Also Like
