Spinach and Asparagus Salad
13 min·Australian
Spinach and Asparagus Salad
Ingredients
- 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
Instructions
3 steps
- 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.
3 min - 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.
Progress
0 / 3 steps
Nutrition
Per serving (based on 4 servings)
Calories
29cal