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.
You may need it
Mixing Bowl Set
Food Storage Container Set
Cutting Board Set