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.

Recipe «Chargrilled red capsicum, asparagus and baby spinach salad» presented in category Recipes / Salads, to prepare this dish you will need no more 6 minutes. To make this dish at home by prescription from the author Gomer would need: 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.

Ingredients:

• 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 

Instructions

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.