New York Times
Spinach Salad With Lemon and Mint
Author:Nigella Lawson
6 Ingredients
15 mins
This salad is a snip, but then one would hardly expect a salad to cause trouble. Using a lemon rather than just lemon juice as an ingredient makes for the most fabulous salad regardless of leaves. And by all means, serve it as a starter rather than a follow-up on the main course. It is fresh, sharp, vegan and delicious.
Serves
1
Serves
1
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