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🍽️ Fresh Asparagus and Spinach Salad with Tomatoes

185 kcal · 30 min · 4 servings

Ingredients

• 500 g asparagus tips
• 1 handful young spinach
• 200 g cherry tomatoes
• 2 red spring onions
• 50 g mushrooms
• 1 shallot
• 1 garlic clove
• 4 tbsp white balsamic vinegar
• 6 tbsp olive oil
• salt
• pepper (from the mill)

Instructions

1. 1. Fill a pot with salted water and bring it to a boil.
2. 2. Peel the asparagus and cut each spear in half.
3. 3. Cook the asparagus for about 20 minutes until tender but still firm.
4. 4. Drain the asparagus and let it drip dry.
5. 5. Wash the spinach, remove the tough stems, and spin it dry.
6. 6. Wash the tomatoes and cut them in half.
7. 7. Wash the spring onions, trim the ends, and slice them diagonally into rings.
8. 8. Clean the mushrooms and slice them.
9. 9. Peel the shallot and the garlic clove.
10. 10. Dice the shallot finely and slice the garlic thinly.
11. 11. Heat 1 tablespoon of oil in a frying pan.
12. 12. Sauté the shallot and garlic in the hot oil.
13. 13. Add the mushrooms and sauté them briefly.
14. 14. Remove the pan from the heat.
15. 15. Combine all prepared ingredients in a large bowl.
16. 16. Drizzle the salad dressing over the salad.
17. 17. Divide the salad onto plates.
18. 18. Serve the salad with grilled white bread.

Nutrition per serving

• kcal: 185
• Protein: 4 g · Fett/Fat: 15 g · Carbs: 7 g