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Salad main page
Salad dressings

Artichoke and celery salad
Artichoke and tomato salad with basil vinaigrette
Asparagus and spinach salad
Avocado aspic salad
Baby carrot salad with chives
Barley salad
Barley, tomato and corn salad
Balsamic potato salad
Basic cucumber salad
Basic potato salad
Bean sprout salad
Bean and pepper salad
Beef salad with pickles, tomatoes and celery
Beet salad
Beets and portobello mushroom salad
Black bean and bell pepper salad
Ceasar salad
Cauliflower salad with radish
Chicken and potato salad with herb dressing
Chicken salad and avocados with pomegranate dressing

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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

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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