This salad would complement barbecued meats, picnic cold cuts or a seafood buffet. Ready in 10 minutes.


  • 1/4 cup (20g) flaked almonds
  • 2 bunches baby asparagus, cut into 3cm lengths
  • 120g pkt Spinach & Red Beetroot Leaves Salad Mix
  • 60g pkt baby rocket leaves
  • 1/4 cup (60ml) Lemon & Dijon Mustard Dressing


  1. Heat a small frying pan over medium heat. Add the almonds and cook, stirring, for 2 mins or until lightly toasted.
  2. Cook the asparagus in a saucepan of boiling water for 1-2 mins or until bright green and tender crisp. Refresh under cold running water. Drain.
  3. Combine the asparagus, spinach mixture and rocket in a large bowl. Drizzle with the dressing and gently toss to combine. Sprinkle with the almonds to serve.