Warm Spinach Salad with Soy Vinaigrette
What you’ll need
Ingredients
- 1 tbsp Lee Kum Kee Premium Soy Sauce
- 2 tbsp Red Wine Vinegar
- 1 tsp Dijon mustard
- 2 tsp Honey
- 3 tbsp Extra Virgin Olive Oil
- 1 /8 tsp Salt
- 1 /8 tsp Black pepper
- 90 g Cremini mushroom (sliced)
- 90 g Shiitake mushroom (sliced)
- 90 g Fresh Spinach leaves
- 90 g Carrot (sliced)
- 25 g Dried Cranberry (sprinkle on top)
Seasoning
- 1 tbsp Lee Kum Kee Premium Soy Sauce
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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