Asparagus and spinach salad

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Photo: epicuriantime.com

Prep Time:
20 minutes
Cooking Time:
12 minutes
Servings:
4


  • For the Asparagus and spinach salad:
  •  Tags for<b>Asparagus and spinach salad
  • Tags for Asparagus and spinach salad
  • main ingredients:
  • asparagus Pageturner Cookbook
  • spinach Pageturner Cookbook
  • bread Pageturner Cookbook
  • type of dish:
  • appetizer Pageturner Cookbook
  • side-dish Pageturner Cookbook
  • type of recipe:
  • salad Pageturner Cookbook
  • Country cuisine:
  • Mediterranean Pageturner Cookbook
  • season and occasion:
  • Spring Pageturner Cookbook
  • dietary considerations:
  • Healthy Pageturner Cookbook
  • Type of meal:
  • lunch Pageturner Cookbook
  • Cook Mode (Keep screen awake)

    Ingredients

    • 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.

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