Almond, spinach and beetroot leaf salad

This salad would complement barbecued meats, picnic cold cuts or a seafood buffet. Ready in 10 minutes.

Recipe «Almond, spinach and beetroot leaf salad» presented in category Recipes / Salads, to prepare this dish you will need no more 5 minutes. To make this dish at home by prescription from the author Gomer would need: 1/4 cup flaked almonds, 2 bunches baby asparagus, cut into 3cm lengths, 120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix, 60g pkt baby rocket leaves, 1/4 cup Coles Brand Lemon & Dijon Mustard Dressing .

Ingredients:

• 1/4 cup flaked almonds 
• 2 bunches baby asparagus, cut into 3cm lengths 
• 120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix 
• 60g pkt baby rocket leaves 
• 1/4 cup Coles Brand Lemon & Dijon Mustard Dressing 

Instructions

1. Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.
2. 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.
3. 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.