Summary

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

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Instructions

1. 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.
2. 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.
3. 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.
4. 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.