Asparagus salad

Recipe from: 10/31/1991 12:00:00 AM
Ingredients 10
Servings 6
Time

Ingredients

  • 12
    medium-sized spinach leaves, rinsed
  • 200
    g
    fresh button mushrooms, sliced and lightly fried
  • 150
    g
    cooked peas
  • 460
    g
    asparagus, sliced
  • DRESSING
  • 60
    ml
    grape vinegar
  • 50
    ml
    apple juice
  • 90
    ml
    oil
  • salt
  • freshly ground black pepper
 

Method

 
Remove the hard stems from the spinach. Shred the leaves and arrange half in a salad bowl. Arrange half the sliced mushrooms, peas and asparagus on the leaves in the bowl. Repeat the layers. Blend all the ingredients for the dressing, shake well and pour over the salad. Stand for 1 hour before serving. Serves 6.
 

 

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