Asparagus and spinach salad

  • Time cooking time: 10-12 minutes
  • Yield serves 4


    1/2 pound fresh asparagus
    4 cups fresh spinach leaves
    1 garlic clove, halved
    8 slices baguette

    For dressing:
    1 tablespoon lemon juice
    1 teaspoon Dijon mustard
    2 tablespoons chicken stock
    2 tablespoons canola oil
    salt and pepper to taste


    Clean and cut the tender part of asparagus into 2-inch pieces.
    Boil for 5 minutes. Refresh under cold water.
    Clean and spin dry spinach. Cut into bite size pieces.
    Rub both sides of bread with garlic. Toast bread until golden. Cut into small squares.
    In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
    Toss with dressing. Sprinkle toasted bread over salad.
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