Warm Spinach Salad with Soy Vinaigrette | Recipes | Lee Kum Kee Home | Australia

Ingredients

• 1 tbsp Lee Kum Kee Premium Soy Sauce
• 2 tbsp Red Wine Vinegar
• 1 tsp Dijon mustard
• 2 tsp Honey
• 3 tbsp Extra Virgin Olive Oil
• 1 /8 tsp Salt
• 1 /8 tsp Black pepper
• 90 g Cremini mushroom (sliced)
• 90 g Shiitake mushroom (sliced)
• 90 g Fresh Spinach leaves
• 90 g Carrot (sliced)
• 25 g Dried Cranberry (sprinkle on top)