Ingredients and Weight:
- 8 oz (227g) spinach, washed and dried
- 2 cups (473ml) diced cucumber
- 1 cup (237ml) chopped walnuts
- 1 cup (237ml) cherry tomatoes, halved
- 1/2 cup (125g) crumbled tofu
- 1/4 cup (60ml) white vinegar
- 1/4 cup (60ml) extra virgin olive oil
- 3 tbsp (45g) sugar
- 2 tsp (10g) salt
- 1 tsp (5g) black pepper
Preparation Time:
- Preparation Time: 20 minutes
- Cooking Time: 10 minutes
Difficulty Level:
Level 3 (Moderate difficulty)
Preparation Method Steps:
- In a large bowl, combine spinach, cucumber, walnuts, cherry tomatoes, and tofu.
- In a small bowl, whisk together vinegar, olive oil, sugar, salt, and black pepper.
- Pour the dressing over the salad ingredients and toss gently to combine.
- Serve immediately or let sit for 10 minutes before serving to allow flavors to blend.
Nutritional Information:
(Per serving, assuming 8 servings total)
- Calories: 300
- Fat: 20g
- Carbohydrates: 25g
- Protein: 6g
- Fiber: 3g
Dish Characteristics:
- Vegan-friendly
- Gluten-free
- High in antioxidants due to spinach and cherry tomatoes
- Refreshing and light summer salad with a vinegar and olive oil dressing
- Excellent as a starter or side dish
User Comments:
- "This salad is refreshing and flavorful. The combination of spinach, cucumber, and walnuts is delightful." - John Doe, New York
- "The dressing brings all the flavors together. This is a great salad for a hot summer day." - Jane Smith, California
- "I love how easy this recipe is to make. It's perfect for a quick meal or a light lunch." - Michael Johnson, Texas
Special Precautions and Tips:
- Use fresh ingredients for best results.
- Adjust the amount of dressing based on your preference for tanginess.
- This salad can be served as a side dish or as a main course if accompanied by soup or another light dish.
