Spinach & asparagus salad

Cooking Salads Spinach & asparagus salad

This very pretty green and red salad is a cinch to make.

Lables: Egg free Fish free Gluten free Lactose free Milk free Peanut free Sesame free Shellfish free Soy free Tree nut free Wheat free
  1. Cook the asparagus in a medium saucepan of boiling water for 3-4 minutes or until bright green and tender crisp. Refresh under cold running water. Drain well.
  2. Meanwhile, whisk together the oil, vinegar, garlic and sugar in a small jug until well combined. Taste and season with salt and pepper.
  3. Combine the asparagus, spinach and tomato in a large serving bowl. Drizzle with the dressing and gently toss to combine.

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1 bunch asparagus, woody ends trimmed, cut into 8cm lengths
2 tbsp olive oil
1 tbsp red wine vinegar
1 garlic clove, crushed
Pinch of caster sugar
Salt & freshly ground black pepper
1 bunch English spinach, ends trimmed, washed, dried, coarsely shredded
1 x 250g punnet cherry tomatoes, halved

Adv

Autors
Preparation time
10
Cooking time
3
Difficulty
Medium
Serves
4 people
Method
Baking
Category
Salads
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