Chargrilled Red Capsicum, Asparagus and Baby Spinach Salad

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Chargrilled Red Capsicum, Asparagus and Baby Spinach Salad

 

 

2 tablespoons (8 tsp) pine nuts

1 bunch asparagus, trimmed

olive oil cooking spray

80 g (3 oz) baby spinach

150 g (5 1/3 oz) chargrilled red capsicum (bell pepper), sliced

 

Dressing:

 

1 tablespoon (4 tsp) extra virgin olive oil

1 tablespoon (4 tsp) red wine vinegar

2 teaspoons GF Dijon mustard

2 tablespoons (8 tsp) plain soy yoghurt

1/2 teaspoon sugar

salt and pepper, to taste

 

 

1. Heat a non-stick frying pan over medium-high heat. Add pine nuts

and cook, tossing, for 3 to 4 minutes, or until toasted. Set aside.

 

2. Cut asparagus in half. Spray pan with oil. Reduce heat to medium.

Cook asparagus for 3 to 4 minutes, or until tender.

 

3. Place asparagus, spinach and capsicum (bell pepper) into a large bowl.

 

4. Make dressing: Combine all ingredients in a screw-top jar. Shake

well to combine. Pour over salad. Add pine nuts. Toss gently to

combine. Arrange on plates. Season with salt and pepper. Serve.

 

 

Serves 4.