Chargrilled red capsicum, asparagus and baby spinach salad

Cooking Salads Chargrilled red capsicum, asparagus and baby spinach salad

Crisp capsicum and asparagus add a satisfying crunch to this salad, while the tangy dressing and pine nuts give it extra flavour.

Lables: Vegetarian Egg free Fish free Gluten free Shellfish free Soy free Wheat free
  1. Heat a non-stick frying pan over medium-high heat. Add pine nuts and cook, tossing, for 3 to 4 minutes, or until toasted. Set aside.
  2. Cut asparagus in half. Spray pan with oil. Reduce heat to medium. Cook asparagus for 3 to 4 minutes, or until tender.
  3. Place asparagus, spinach and capsicum into a large bowl.
  4. Make dressing: Combine all ingredients in a screw-top jar. Shake well to combine. Pour over salad. Add pine nuts. Toss gently to combine. Arrange on plates. Season with salt and pepper. Serve.

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2 tbsp pine nuts
1 bunch asparagus, trimmed
olive oil cooking spray
80g baby spinach
150g chargrilled red capsicum, sliced
1 tbsp extra virgin olive oil
1 tbsp red wine vinegar
2 tsp Dijon mustard
2 tbsp reduced-fat yoghurt
1/2 tsp caster sugar

Adv

Autors
Preparation time
20
Cooking time
6
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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