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‘Pouring half a cup of balsamic over baby spinach is wrong’: how to make a great salad | Australian food and drink

I love salad. I eat it almost every day: as a meal, as a side, sometimes as a side to another salad. What I don’t like is a bad salad, and I’ve had hundreds of those, often made by me. Baby spinach tossed with watery feta and stale almonds; dried cranberries with even drier quinoa; roast pumpkin and beetroot swimming in oil – the list goes on.

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