Mediterranean Asparagus Salad
Serves 4
Core recipe
Points plan 1½ pts per serving
360g young asparagus spears
2 little gem lettuce
radicchio lettuce or red chard leaves
12 baby plum tomatoes quartered
1 small red pepper, chopped
12 pitted black olives
about 12 basil leaves
2 tbsp olive oil
few drops balsamic vinegar
1 tbsp lemon juice
salt & pepper
Lightly cook the asparagus spears in boiling salted water
for about 3-4 mins.
Divide the lettuce between 4 bowls and add the tomatoes,
pepper, olives and basil leaves.
Mix the olive oil, balsamic vinegar, lemon juice and
seasoning to make the dressing.
Drain asparagus and divide between the salads.
Sprinkle dressing over and serve at once.
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