Red capsicum and asparagus salad
The colour of these vegetables make a great looking salad and the hint of mustard adds a zing to the dressing.
1 bunch asparagus
1 red capsicum, deseeded and sliced into chunks
1 Tbsp canola oil
2 Tbsp white vinegar
1 tsp prepared wholegrain mustard
1 tsp sugar
Slice asparagus into 5 cm lengths. Blanch in boiling water for 2-3 minutes. Remove and cool in iced water or under cold running water. Drain well.
Place asparagus and capsicum in a serving dish.
To make the dressing:
Place oil, vinegar, mustard and sugar in a screw top jar and shake well to dissolve the sugar.
Pour over the asparagus mixture and gently toss.
Variation: Use 8-10 strawberries, halved, in place of red capsicum
Nutrition Information Panel
|Per Serving [3 Serves]|
|- saturated fat||0.5g|