This salad would complement barbecued meats, picnic cold cuts or a seafood buffet. Ready in 10 minutes.
- Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.
- Cook the asparagus in a saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
- Combine the asparagus, spinach mixture and rocket in a large bowl. Drizzle with the dressing and gently toss to combine. Sprinkle with the almonds to serve.
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Food Storage Container Set
Food Storage Container Set
Kitchen Utensil Set