Soup & Salad Combo Recipe
created from the bounty of the Richmond Station garden this dish has the option to be dairy free, gluten free, nut free, vegetarian and vegan
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Soup Ingredients
Salad Ingredients
Method
Soup Directions
- 1
- 2
- 3
Add Remaining Ingredients
Add the carrots, celery, diced tomatoes, vegetable broth, and herbs. Bring to a boil.
- 4
Simmer
Reduce heat and let the soup simmer for 20-25 minutes until vegetables are tender.
- 5
Add Spinach
Stir in the spinach and cook for an additional 5 minutes. Season with salt and pepper to taste.
Salad Directions
- 6
Prepare the Salad Ingredients
Wash and chop the mixed greens, cherry tomatoes, cucumber, and red onion.
- 7
Make the Dressing
In a small bowl, whisk together olive oil, balsamic vinegar, salt, and pepper.
- 8
Combine Salad
In a large bowl, combine the mixed greens, tomatoes, cucumber, and onion. Drizzle with dressing and toss to combine.
