This salad would complement barbecued meats, picnic cold cuts or a seafood buffet. Ready in 10 minutes.
Ingredients
- 1/4 cup (20g) 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 (60ml) Coles Brand Lemon & Dijon Mustard Dressing
Method
- Step 1Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.
- Step 2Cook 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.
- Step 3Combine 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.
Nutrition
284 kj
Energy
5g
Fat Total
3g
Fibre
3g
Protein
3g
Carbs (total)
All nutrition values are per serve
- Author: (N/A)
- Image credit: (N/A)
- Publication: Coles
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