Spinach & asparagus salad
This Spinach & Asparagus Salad features tender asparagus, juicy cherry tomatoes, and fresh spinach, all tossed in a light garlic dressing. It's a quick and healthy option for lunch or a side dish.
Cook time 3 min
Prep time 10 min
Ingredients:
3/4 lb asparagus2 tbsp olive oil
1 tbsp vinegar
2 garlic cloves
1 tsp sugar
salt & pepper to taste
3 cups spinach
1.50 cups cherry tomatoes
Spinach & Asparagus Salad is a fresh and delightful dish that's perfect for a light lunch or as a side for your dinner. The combination of tender asparagus, juicy cherry tomatoes, and nutrient-rich spinach makes it a nourishing and flavorful meal. Ready in just a few steps, this salad is easy to prepare and packed with healthy ingredients.
Instructions:
- Trim the woody ends off the asparagus and discard them.
- Cut the asparagus into 1-inch pieces.
- Fill a medium saucepan with water and bring it to a boil.
- Add the asparagus pieces and cook for about 2-3 minutes until they turn bright green and are just tender but still crisp.
- Remove asparagus from boiling water and immediately place it in a bowl of ice water to stop the cooking process and maintain color and crunch. Drain and set aside after a couple of minutes.
- In a small bowl, whisk together the olive oil, vinegar, minced garlic, and sugar until well combined.
- Season the dressing with a pinch of salt and some freshly ground black pepper to taste.
- In a large salad bowl, combine the spinach, cooked and drained asparagus, and halved cherry tomatoes.
- Pour the dressing over the salad ingredients.
- Toss everything gently to ensure the salad is well coated with the dressing.
- Taste and adjust the seasoning with more salt and pepper if needed.
- Serve immediately, either as a side dish or a light main course.
This Spinach & Asparagus Salad is a simple yet delicious way to enjoy a nutritious meal. The harmonious blend of flavors and textures makes it a versatile dish suitable for any occasion. Whether you serve it as a main dish or a side, it’s sure to be a crowd-pleaser. Enjoy your fresh and vibrant salad!
Spinach & asparagus salad FAQ:
Asparagus is done cooking when it turns bright green and is just tender but still crisp. This usually takes about 2-3 minutes in boiling water. Be sure to immediately transfer it to ice water to stop the cooking process.
While the individual components can be prepared in advance (like cooking the asparagus and making the dressing), it’s best to assemble the salad just before serving to maintain the freshness of the spinach and prevent it from wilting.
You can use other oils such as avocado oil or grapeseed oil as a substitute for olive oil. Each will impart a slightly different flavor to the dressing.
Store any leftover salad in an airtight container in the refrigerator for up to 1 day. The spinach may wilt, so it's recommended to store the dressing separately if possible.
A large salad bowl that allows enough room for tossing the ingredients without spilling is ideal. A bowl that holds at least 4-6 quarts should be sufficient for this salad.
Cooking Tips:
- For the best taste, use fresh, crisp asparagus and ripe, juicy cherry tomatoes.
- Blanch the asparagus in boiling water for 2-3 minutes, then transfer to an ice bath to retain its bright green color and crunch.
- Mix the dressing separately to ensure even distribution of flavors across the salad.
- You can add other fresh veggies like cucumbers or bell peppers for extra crunch and color.
- Feel free to add a protein, such as grilled chicken or tofu, to make the salad more filling.
Nutrition Facts
4 ServingsCalories 44kcal
Protein 3.22g
Carbohydrates 8g
Fiber 2.99g
Sugar 4.74g
Fat 7g
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