Ladybug and Spider Salad

  • serves 4
Theresa Albert
Theresa Albert


12 Ratings
Directions for: Ladybug and Spider Salad


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


Ladybug and Spider Salad

1. Cook potatoes in salted water until tender, about 15 minutes.

2. Place spinach on a platter. Top with cucumber, carrot, radishes and celery, reserving tomato halves, mini potatoes, chives and olive paste.

3. Assemble ladybugs and spiders.

Lemon-Chive Vinaigrette

1. Whisk oil, lemon juice, vinegar, honey and mustard together. Season with salt and pepper. Add chives.

Makes: 2/3 cup/175mL

See more: Vegetables, Spring, Kid-Friendly, Dinner, Lunch, North American, Potatoes, Side, Herbs, Salad, Picnic, Appetizer, Vegetarian, Vegan

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