Filter
Reset
Sort ByRelevance
JRH1029
Spinach asparagus salad
Share
Tweet
Pin
Whatsapp
Print
Ingredients
Directions
-
Cut the bread into cubes. Squeeze the lemon. Cut the tomatoes in four. Cut the woody end of the asparagus and cut the asparagus into 4 cm pieces. Cook the asparagus pieces in a pan with plenty of boiling water and salt for 3-4 minutes. Leave them covered for 10 minutes afterwards.
-
Boil the eggs almost hard in 6-8 minutes. Shower the spinach in a colander with plenty of boiling water. Let it drain well. Heat one third of the olive oil in a frying pan and fry the bread cubes around golden brown to croutons.
-
Beat in a bowl (0.5 tablespoon per person) lemon juice with mustard, the rest of the olive oil, salt and pepper to a dressing. Let the asparagus drain in a sieve. Put them in a deep plate and gently spoon through 2-3 tablespoons of dressing. Spoon the spinach through the remaining dressing. Peel the eggs and cut them in quarter lengthwise.
-
Divide the spinach, asparagus and tomato wedges and put the egg wedges between them. Sprinkle the croutons and pecans over them.
Blogs that might be interesting
-
25 minLunchbig firm tomatoes, butter, baking bacon, Brown sugar, egg, whipped cream, grated mature cheese, chives, fresh basil, arugula,tomato stuffed with scrambled eggs and crispy bacon
-
35 minLunchflour, baking powder, buttermilk, egg, mature cheese, strawberry, ginger chips, butter,cheese pancake with strawberry-ginger compote
-
15 minLunchmedium sized egg, fresh spinach, chilled hüttenkäse cheese, cress, tomatoes, avocado, extra virgin olive oil, Whole grain bread, margarine,spinach, egg and avocado with toasted bread
-
30 minLunchRed onion, unsalted butter, granulated sugar, White wine vinegar, Love and passion spelled bread, vegetarian sausage, arugula, mustard,sandwich with vega smear sausage and caramelized onions
Nutrition
550Calories
Fat69% DV45g
Protein30% DV15g
Carbs6% DV18g
Loved it