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The mediterranean ecookbook

Asparagus and spinach salad

Prep Time 20 minutes minutes
Cook Time 12 minutes minutes
Servings 4 minutes

Ingredients

  • For the Asparagus and spinach salad:

  • 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

    • Directions

    • 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.
      Dressing:
      In a medium bowl whisk the dressing ingredients together. Combine spinach and asparagus.
      Toss with dressing. Sprinkle toasted bread over salad.

    Find it online:

    https://pageturnercookbooks.com/mediterranean