Summary
| Prep Time | 30 mins |
| Cook Time | 5 mins |
| Total Time | 50 mins |
| Course | Salad |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
Ingredients- 500 g asparaus, white
- 250 g rhubarb
- 300 g strawberries
- 100 g spinach (baby spinach)
- 1 bunch mint
- 4 teaspoons sugar
- 1 teaspoon mustard, hot
- 1 tablespoon balsamic vinegar
- 1 tablespoon honey
- 50 ml soy drink, light
- 50 ml olive oil
- salt
Print Recipe
Pin Recipe Instructions
- Peel the asparagus and cut off the ends. Boil the asparagus in salted water for 3 - 4 minutes and then rinse. Cut diagonally into 3 - 4 cm pieces. Wash the strawberries and cut them in half.
- Clean and wash the rhubarb and also cut diagonally into 3 - 4 cm pieces. Sprinkle the rhubarb with a little salt and sugar and marinate for about 15 minutes.
- Wash the mint, pluck the leaves from the stems and mix half of the leaves with honey, salt, mustard, balsamic vinegar, soy drink and oil to make a dressing.
- Clean and wash the spinach and mix with the remaining mint leaves. Add the asparagus, strawberries and rhubarb to the spinach and mix everything well. Spread the dressing over it.
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