Wash the spinach thoroughly, cut into bite-sized pieces, and remove all moisture completely.
Cut the cherry tomatoes in half for an attractive presentation.
In a bowl, combine 3 tablespoons of balsamic vinegar, 1 tablespoon of olive oil, a pinch of salt, and 1 tablespoon of sugar. Mix well to make the dressing.
Lay the dried spinach evenly on a serving plate.
Arrange the boiled squid and halved cherry tomatoes over the spinach, distributing them evenly for visual appeal.
Drizzle the prepared balsamic dressing generously over the entire salad.
Grate fresh black pepper over the top and sprinkle a generous amount of cheese powder to finish.
Prepare the spinach and cherry tomatoes, and boil the squid ahead of time.
Mix balsamic vinegar, olive oil, sugar, and salt to create a refreshing dressing.
Place the vegetables and squid in a bowl, then drizzle with dressing, add pepper, and finish with cheese powder.
Cooking tips 💡
Since the spinach is used raw, choose sweeter, tender varieties like Pohangcho or island spinach for best results.
The cheese powder balances the acidity of the dressing and adds a rich, sophisticated flavor—highly recommended.
If you prefer less sweetness, feel free to reduce the amount of sugar in the dressing to your taste.
Solo Cooking God Tuna Salad Pasta
Simple cold pasta with crisp vegetables and savory tuna tossed in a tangy homemade oriental dressing