Spinach salad

Ask any grownup and they’ll say “Eat your greens!” Easier said than done.

Serves: 6


  1. Sautee 1 chopped red onion and 10 small button mushrooms in olive oil and a good dash of balsamic vinegar.
  2. Mix together spinach leaves (enough for two people – i usually use a 150g pack of fresh spinach but grow your own if you can!)
  3. 2-3 quartered, hard boiled eggs and about 10 halved cherry tomatoes,
  4. Top with the balsamic onion and mushroom mix and spinkle over sunflower and pumpkin seeds.

A ranch dressing or a light honey mustard dressing is perfect for this salad!

Feel free to omit eggs as shown to make it egg free. Pine nuts are also superb instead of sunflower seeds.

‘My fave salad recipe” Gemma Cartwright, Hawera

Salad tip: Amaranth or silverbeet are also ideal for this recipe!

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