This quick and easy almond, spinach and beetroot leaf salad is light and refreshing. Give it a go this weekend.
Serves66
Cook time5 mins5 minutes
Prep time5 mins5 minutes
Ingredients
¼ cup (20g) flaked almonds
2 bunches baby asparagus, cut into 3cm lengths
120g pkt Coles Brand Spinach & Red Beetroot Leaves Salad Mix
60g pkt baby rocket leaves
¼ cup (60ml) Coles Brand Lemon & Dijon Mustard Dressing
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Percentage Daily Intake information on our recipes is calculated using the nutrition reference values for an average Australian adult.
Method
Step 1
Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.
Step 2
Cook the asparagus in a saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
Step 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.
