• Babyleaf spinach (120g)
  • 2 tomatoes - thick slices
  • 4 small mushrooms
  • 1 small onion
  • goat’s cheese
  • pignolia (Pine nuts) small handful

Dressing ingredients

  • 6 tablespoons of vegetable stock
  • 6 tablespoons of good olive oil
  • 2 tablespoons of lemon juice
  • one garlic clove

Author of this recipe



Amateur cook

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Total votes: 84

Scrumptious … 

I prepared this zesty spinach salad for the first time in 1989 and it is still my favourite dish.

The salad can be prepared quickly and easily and the taste is great. The quality of the ingredients, especially of the goat’s cheese, is of great importance. I buy everything in the “Lebensgarten”, my favourite wholefood shop in Soest (Germany).

A good red wine, or even better, a spritzer with a strong red grape juice, compliments this salad.


Wash the spinach and cut up all other ingredients into small pieces.

For the vinaigrette: Press the garlic, or cut it very fine. Stir oil, vegetable stock and lemon juice well. 

Season with salt, pepper and a little sugar. Serve this dressing with the salad just before serving.


Tips from the author

This salad is for 2-4 people to share.

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