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.
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