Potato, Cherry Tomato, And Spinach Salad – a delicious recipe with cherry tomatoes, salt, black pepper, red wine vinegar, spinach, red cabbage. Easy to follow and perfect for any occasion.
Serves 4
Salads
Servings:persons
1
Cut the cherry tomatoes in half, and season them with salt, black pepper, and 1 tablespoon of red wine vinegar. Let the tomatoes sit while the rest of the salad is being prepared.
2
Wash the spinach, and then tear into bite-sized portions.
3
Place the spinach and the red cabbage in a salad bowl.
4
Boil the potatoes in salt and water until they are soft. Once they are ready, cut them in half.
5
Lightly fry the potatoes in a pan with 1 tablespoon of olive oil. Make sure to season them with salt, pepper, garlic powder, and onion powder. When they become a light brown color, remove them and set aside.
6
Mix the ingredients for the dressing together.
7
Pour the dressing onto the spinach and red cabbage, mix everything together, and then add the tomatoes and potatoes on top of the mixture. Pour a bit more of the dressing onto the salad.
136
kcal
Calories
11
g
Fat
7
g
Carbs
2
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 13 ingredients. The key ingredients include: 1 cup cherry tomatoes, salt, black pepper ground, 2 tablespoons red wine vinegar, and more.
Yes, Potato, Cherry Tomato, And Spinach Salad falls under the Salads category and is a great choice for this type of meal.
Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.
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