Capsicum, asparagus and potato salad
Try this with delicious new season asparagus.
1 bunch asparagus, sliced, blanched and drained
1 red capsicum, deseeded and sliced
½-1 cup chopped mixed herbs (basil, coriander or parsley)
600g boiling or new potatoes, washed, cooked, sliced into bite-sized chunks
freshly ground black pepper, to taste
2 Tbsp canola oil
2 Tbsp white vinegar
1 Tbsp sugar
Place asparagus, capsicum, mixed herbs and potatoes in a salad bowl.
Pour dressing over mixture.
Sprinkle generously with pepper and mix well.
To make the dressing: blend oil, vinegar and sugar together.
Variation: Add chopped cooked bacon.
To blanch asparagus:
Place in rapidly boiling water for 2-3 minutes. Remove and cool in iced water or under cold running water. Drain well.
Nutrition Information Panel
|Per Serving [4 Serves]|
|- saturated fat||0.6g|