Radish and baby spinach salad with balsamic dressing


Preparation 10 minutes
  • Cut the radishes into quarters
  • Cut the asparagus into 1cm pieces
  • If you like a slightly softer asparagus texture, steam the asparagus stalks for 2 minutes, then let cool to room temperature before adding to the salad
  • Combine the radishes and asparagus with olive oil, balsamic vinegar, sea salt and black pepper in a bowl and gently toss
  • Combine the radish mixture with baby spinach and fresh basil in a bowl.
  • Put the salads on individual plates
  • Add little pieces bacon on top

Serve and enjoy!