Asparagus Salad
2 standard portions
Source field check ยท Original source retained
Dietary & allergen details
Based on listed recipe ingredients. No certification is implied.
- Celery: not fully checked
- Gluten-containing cereals: not fully checked
- Wheat: not fully checked
- Crustaceans: not fully checked
- Eggs: not fully checked
- Fish: not fully checked
- Lupin: not fully checked
- Milk: not fully checked
- Molluscs: not fully checked
- Mustard: not fully checked
- Tree nuts: not fully checked
- Peanuts: not fully checked
- Sesame: not fully checked
- Soya: not fully checked
- Sulphites: not fully checked
Check the actual product labels and preparation. Substitutions can change this information.
Ingredients
- 500 g Asparagus spears (trimmed)
- 350 g Lollo Rosso salad
- 6 Radishes (thinly sliced)
- 6 Cherry tomatoes (halved)
- 1 portion Lemon vinaigrette
- 50 g Light Feta (crumbled)
- 2 tablespoons Pine nuts
Method
- Trim the woody ends off of 500 g Asparagus spears and put into a pan of boiling water.
- Simmer for 4 minutes. Once cooked, drain and rinse under cold water.
- In a bowl, add 350 g Lollo Rosso salad, 6 Cherry tomatoes, 6 Radishes and rinsed asparagus.
- Pour over 1 portion Lemon vinaigrette and mix well to coat everything.
- Transfer to plates and top with 50 g Light Feta and 2 tbsp Pine nuts.