Spinach salad with prawns

When the hot weather arrives, there’s nothing better than enjoying fresh, light, healthy recipes. This spinach and prawn salad is ideal for any time of day and any situation since it’s both simple and delicious. Serve it with a glass of Sangre de Toro Blanco 0,0 and you’ll really be on to a winner!


  • 1

    Start by washing the spinach, curly endive, and tomatoes.

  • 2

    Cut the tomatoes into halves.

  • 3

    Put the eggs on to boil in plenty of salted water for 4–5 minutes.

  • 4

    Then let them rest in a bowl of ice water, peeling them once cool.

  • 5

    Peel the prawns and sauté them in a frying pan with a pinch of salt until they’re golden, as if they’ve got a nice suntan!

  • 6

    Now, add the mustard, honey, salt, and brown sugar to a bowl and stir to combine.

  • 7

    Mix the olive oil and vinegar together separately, then combine the two mixtures to create your vinaigrette.

  • 8

    Combine the other ingredients on a dish to make your salad and sprinkle the vinaigrette on top.

  • 9

    For the perfect pairing, don’t forget to serve your Sangre de Toro Blanco 0,0 nice and cold. Enjoy!


150 g fresh spinach
100 g curly endive
150 g cherry tomatoes
8 quail eggs
8 medium prawns
For the vinaigrette:
Wholegrain mustard
Light honey
Brown sugar
Extra virgin olive oil
White wine vinegar