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Almond, Spinach and Beetroot leaf Salad

Source: Coles Magazine
Serves 6 - Prep 5 minutes - Cooking 5 minutes


Ingredients
1/4 cup (20g) flaked almonds
2 bunches baby asparagus, cut into 3cm lengths
120 g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix
60 g pkt baby rocket leaves
1/4 cup (60ml) Coles Brand Lemon & Dijon Mustard Dressing


  1. Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 minutes or until lightly toasted.
  2. Cook the asparagus in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Combine 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.

Vic Lic

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