Warm Spinach Salad | Recipes | Lee Kum Kee Food Professional USA
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Cooking tools:
- Saute pan
- Stove
- Mixing bowl
- Whisk
- Tongs
- Serving bowl
- Chef's knife
- Cutting board
Ingredients
- 4 cups spinach
- ½ cup tomatoes, halved
- 3 basil leaves, torn
- 1 Tbsp. parsley, chopped
- ¼ cup toasted pine nuts
- ½ cup pancetta, cooked and crumbled
- 2 Tbsp. parmesan cheese, shaved
- 1 lemon wedge
- 3 Tbsp. pancetta fat, warm
- 3 Tbsp. onion, diced
- 1 Tbsp. Lee Kum Kee Seasoned Rice Vinegar
- 1 tsp. honey
- 1 Tbsp. Lee Kum Kee Pure Sesame Oil
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