This cool, crunchy salad is a simple and quick recipe, which is an ideal accompaniment to a variety of dishes.
Ingredients
Serves 4
100g baby spinach leaves
2 medium carrots
½ medium cucumber
1 small red onion
8 cherry tomatoes
Serves 10
200g baby spinach leaves
5 medium carrots
1 large cucumber
1 medium red onion
20 cherry tomatoes
Equipment
Weighing scales
Colander
Kitchen paper
Medium salad dish (for 4 servings)
Large salad dish (for 10 servings)
Vegetable peeler
Chopping board
Sharp knife
Grater
Plate for prepared
ingredients
Cling film
Instructions
- Wash, drain and dry the spinach thoroughly and arrange half of it in the salad dish.
- Top and tail, peel and grate the carrots and place on a clean plate.
- Slice the cucumber into ½cm thick pieces.
- Peel and chop the onion in half and finely slice into semicircles.
- Wash and dry the cherry tomatoes and cut in half.
- Put half of the carrots, cucumber, onion slices and cherry tomatoes into the dish that already contains the spinach and gently toss the ingredients together.
- Place the remaining ingredients into the salad dish and arrange the salad ingredients attractively.
- Cover the salad dish with cling film and chill in the refrigerator until you are ready to serve.
Skills used include:
Washing, weighing, peeling, chopping, grating, mixing/combining and serving.
Something to try next time
- You could make the salad more green by adding different types of lettuce leaves or adding other finely chopped ingredients such as 75g of cheese, 1 avocado, 1 x 15ml spoon of raisins or 1 hard boiled egg.
- See our recipes for Salad Dressings on our website.
Prepare now, eat later
- Salad is best eaten fresh, but if there is some left, cover with cling film and store in the refrigerator to eat the next day.
