Spring Crunch Salad

A delicious combination of greens, with the added sweetness of strawberries. This salad makes the most of the best of the warm weather produce. Asparagus and strawberries are in plentiful supply in NZ during October, November and December so why not add this one to your Christmas Day menu?

Adapted from Jenny Craig – Healthy Living for Families
serves 4


1C green beans
1 bunch asparagus (trimmed and cut into 5cm lengths)
1C baby spinach leaves
2C lettuce leaves
1C cucumber (skin on, chopped into 2cm chunks)
1C button mushrooms (wiped and quartered)
4 spring onions
1C strawberries, halved
Balsamic vinegar

Blanch prepared green beans and asparagus for 1 minute in boiling water, then immediately plunge into ice cold water to halt the cooking process. This keeps the greens tender but crunchy. Remove the stems from the spinach and wash then dry thoroughly. Toss greens together with the remaining ingredients. Drizzle with balsamic vinegar just prior to serving.

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