Tossed Green Salad |
|
250g fresh asparagus spears 200g snow peas 1 mignonette lettuce 1 butter lettuce 1bunch rocket 80g snow pea sprouts 2 medium avocadoes, sliced Dressing: 3/4 cup oil 1/4 cup white wine vinegar 1 tsp castor sugar 1 tblsp djion 1 clove, crushed |
|
Cut asparagus into 8cm lengths. Add asparagus and peas to boiling water. Simmer, uncovered for 1 minute. Drain, rinse well in cold water to stop cooking. Tear lettuce and rocket into bite sized pieces. Combine asparagus, peas, lettuce, rocket, sprouts and avocadoes in bowl. Drizzle dressing and toss. To make dressing: Combine all dressing ingredients in shaker and shake vigorously. Serves 10 |