Yields
4 servings
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ingredients
Ladybug and Spider Salad
4
cup baby spinach leaves (1L)
⅓
English cucumber, sliced into half moons (75ml)
½
cup grated carrot (125ml)
4
radishes, sliced (4)
1
celery stalk, sliced (1)
3
Roma tomatoes, cut in half lengthwise
4
mini potatoes
2
Tbsp olive paste (30ml)
2
fresh chives, cut 1-inch long
6
fresh chives, cut 2-inches long
Lemon-Chive Vinaigrette
½
cup extra virgin olive oil (125ml)
2
Tbsp lemon juice (30ml)
1
Tbsp red wine vinegar (15ml)
1
Tbsp honey (15ml)
1
tsp Dijon mustard (5ml)
1
Tbsp finely chopped, fresh chives (15ml)
salt and freshly ground black pepper
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directions
Step 1
Cook potatoes in salted water until tender, about 15 minutes.
Step 2
Place spinach on a platter. Top with cucumber, carrot, radishes and celery, reserving tomato halves, mini potatoes, chives and olive paste.
Step 3
Assemble ladybugs and spiders.
Step 4
Whisk oil, lemon juice, vinegar, honey and mustard together. Season with salt and pepper. Add chives.
Step 5
Makes: 2/3 cup/175mL