Baby spinach and sun-dried tomato salad

Here is a delicious gourmet vegetarian starter that will be very appreciated as an accompaniment or in a small fresh and light dish. Without cooking, its mixture of flavors will surprise you.

  • Units: 4
  • Preparation: 10 mins
  • Cooking: 1 min
  • Category: Entrance | Vegetarian cuisine | Healthy | Vegetarian entree | Salad
  • Cuisine: French


baby spinach300g
Dried tomatoes200g
Olive oil4 tablespoons
Balsamic vinegar2 tablespoons
Old-style mustard1 tbsp
Croutons1 handle
Salt pepper

Preparation of the recipe: baby spinach and sun-dried tomato salad

  1. Clean the spinach and cut the sun-dried tomatoes into pieces. 
  2. Peel and dice the flesh of the half avocado. 
  3. Cut the gorgonzola into small cubes. 
  4. In a bowl, mix the olive oil, vinegar, mustard, salt and pepper. Mix. 
  5. On each plate, or on a large serving platter, place the spinach, then the sun-dried tomatoes. 
  6. Distribute the diced gorgonzola and avocado, then finish with the croutons. 
  7. Drizzle the baby spinach and sun-dried tomato salad with the vinaigrette and enjoy immediately. 

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