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Asparagus and Bean Salad with Almonds

Asparagus and Bean Salad with Almonds

30 min., ready in 1 hr 12 min.
Time:
Ingredientsfor  
Ingredients
250 grams green Asparagus
150 grams Green beans
salt
1 Zucchini
2 stalks Celery
1 handful Baby spinach
50 grams Parmesan
1 tsp Mustard
2 Tbsps Sherry vinegar
1 tsp sugar
30 milliliters Walnut oil
30 milliliters grapeseed oil
freshly ground peppers
30 grams sliced almonds
How healthy are the main ingredients?
Green beansCeleryParmesanalmondsugarMustard
Preparation
1.

Rinse and trim asparagus and beans and blanch them in salted boiling water, about 7 minutes. Drain vegetables, then plunge in ice water and let drain again. Rinse, trim and cut summer squash into sticks. Rinse, trim and cut celery into 4 cm (approximately 1 1/2 inch) pieces. Rinse spinach and spin dry. Shave Parmesan into thin slices using a box grater.

2.

To make vinaigrette: Whisk mustard with vinegar and sugar. In a thin stream, whisk in both oils until emulsified. Season with salt and pepper. Mix vinaigrette with summer squash and let marinate about 20 minutes.

3.

Toast almonds in a dry pan. Mix almonds, asparagus, beans, celery, and Parmesan with marinated summer squash. Let marinate about 15 minutes. Just before serving, fold in spinach.

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