Vegan Spinach And Tomato Salad Recipe

About this recipe

A vibrant and refreshing vegan salad featuring fresh spinach, juicy tomatoes, and a tangy soy-vinegar dressing, topped with crunchy roasted peanuts. Perfect for a light yet satisfying dinner.

Ingredients

• 200 g Cherry Tomatoes
• 1 ltr Saffola Total Heart Pro Rice Bran & Sunflower Blended Cooking Oil
• 230 g Jabsons Roasted Peanuts Variety Flavoured
• 100 g Baby Spinach
• 150 g Spring Onion (Kandychi Path)
• 500 ml Colavita White Wine Vinegar
• 900 G Kikkoman Naturally Brewed Dark Soy Sauce
• 80 g Urban Platter Cayenne Pepper Powder

Instructions

1. 1. Rinse the spinach thoroughly, pat it dry, and tear it into bite-sized pieces. Place the spinach in a large salad bowl.
2. 2. Cut the tomatoes in half and thinly slice the spring onion. Add both to the bowl with the spinach.
3. 3. In a small jar, combine 2 tablespoons of wine vinegar, 1 tablespoon of soy sauce, and 1/8 teaspoon of cayenne pepper. Shake well until the mixture is smooth and the salt is dissolved.
4. 4. Add 6 tablespoons of oil to the jar, shake again to emulsify, and pour the dressing evenly over the salad.
5. 5. Sprinkle 1/4 cup of chopped, roasted peanuts on top of the salad for a crunchy finish. Serve immediately.