Name: Chargrilled red capsicum, asparagus and baby spinach salad
Prep time: 20 min
Cook time: 6 min
Total time: 26 min
Yield: 1
Ingredients: 40.00 ml pine nuts; 1 bunch asparagus, trimmed; olive oil cooking spray; 80g baby spinach; 150g chargrilled red capsicum, sliced (see note); 18.20 gm extra virgin olive oil; 20.00 ml red wine vinegar; 11.80 gm Dijon mustard; 40.00 ml reduced-fat yoghurt; 2.50 gm caster sugar

Chargrilled red capsicum, asparagus and baby spinach salad

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Prep Time:
20 minutes

Cook Time:
6 minutes

Total Time:
26 minutes

"Crunchy capsicum and asparagus salad with tangy dressing and pine nuts for extra flavor."

Ingredients:

40.00 ml pine nuts
1 bunch asparagus, trimmed
olive oil cooking spray
80g baby spinach
150g chargrilled red capsicum, sliced (see note)
18.20 gm extra virgin olive oil
20.00 ml red wine vinegar
11.80 gm Dijon mustard
40.00 ml reduced-fat yoghurt
2.50 gm caster sugar

Instructions:

Preheat a non-stick frying pan over medium-high heat. Toast pine nuts by tossing them in the pan for 3 to 4 minutes until they are golden brown. Set aside.
Cut asparagus in half, then sauté in a pan coated with oil over medium heat until tender, about 3 to 4 minutes.
Combine the asparagus, spinach, and capsicum in a large bowl.
Prepare dressing by mixing all the ingredients in a screw-top jar and shake thoroughly. Drizzle the dressing over the salad, sprinkle with pine nuts, and gently toss to coat. Plate the salad, season with salt and pepper, and serve.

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