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Guidelines to formulating a Fresh Spud and Verdant Leafy Greens Salad suitable for presentation in a concise video:
Components:
Infant Potatoes: 2 cups, boiled and sliced into halves
New Spinach: 2 cups, rinsed and dehydrated
Crimson Onion: 1 small, thinly sheared
Juicy Tomatoes: 1 cup, sliced in halves
Extracted Olive Extract: 2 tablespoons
Sour Citrus Juice: 1 tablespoon
Condiment from Dijon: 1 teaspoon
Seasoned with Salt and Crushed Peppercorn: According to preference
Fresh appendage: Your preferred choice between parsley or dill, finely chopped (can be omitted)
Procedures:
Prepare the Potatoes:
Place the infant potatoes in a boiling pot until they reach a tender consistency, thereafter drain and allow them to cool before slicing them into halves.
Prepare the Dressing:
Combine the extracted olive oil, sour citrus juice, Dijon condiment, salt, and crushed peppercorn within a petite bowl.
Compile the Salad:
In a grand dish, meld the verdant spinach, halved potatoes, thinly sheared crimson onion, and halved juicy tomatoes.
Dribble the dressing uniformly atop the salad mix and gently toss to amalgamate the varied ingredients.
Garnish and Present:
Sprinkle the amalgamations with fresh appendages, if opted for.
Serve immediately.
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