Asparagus and spinach salad | epicuriantime.com
Epicurean Asparagus and Spinach Salad with garlic toast croutons and tangy dressing - a light, fresh Mediterranean appetizer perfect for spring lunches.
Ingredients
- 1/2 pound fresh asparagus
- 4 cups fresh spinach leaves
- 1 garlic clove, halved
- 8 slices baguette
- For dressing:
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 2 tablespoons chicken stock
- 2 tablespoons canola oil
- salt and pepper to taste
- recipeIngredient ends
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