Home > Recipes > Mixed salad
  • 2.5 serves of vegetables per 
  • serving
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6 cups baby spinach
1 cup cherry tomatoes, halved
1 cucumber, sliced
½ red capsicum, sliced
¼ red onion, thinly sliced
400g can salt-reduced corn, drained


3 tbsp extra virgin olive oil
1 tbsp balsamic vinegar
1 tsp honey
½ tsp Dijon mustard
Pinch of salt

* Gluten free if using a gluten-free mustard

Savvy swaps

You can swap:

Red capsicum
Any coloured capsicum
Cherry tomatoes
1 tomato, chopped
Baby spinach
Canned corn
Canned chickpeas



Step 1
Combine all the salad ingredients in a large bowl.

Step 2
Add all the dressing ingredients to a small jar and shake to combine.

Step 3
Just before serving, drizzle the salad with the dressing and toss to coat evenly.





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© Cancer Council NSW 2024 Head Office Address: 153 Dowling Street, Woolloomooloo NSW 2011. Cancer Council NSW is registered with the Australian Taxation Office as an Income Tax Exempt Charity: Charitable Fundraising Authority No. 18521.

Some images on this site have been supplied by Cancer Council Western Australia's Crunch & Sip website

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