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| Main Ingredients | Spinach leaves, Tomatoes |
| Cuisine | American |
| Course | Salads |
| Prep Time | 16-20 minutes |
| Cook time | Cooking Time |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients
- 2 small bunches spinach leaves
- 2 medium tomatoes, sliced
- 4-5 asparagus spears, blanched and cut into 1 inch pieces
- 1 cup thick cream
- 2 tablespoons olive oil
- 1 teaspoon lemon juice
- Salt to taste
- 7-8 black peppercorns, crushed
- 1 teaspoon chopped onion
Method
- Separate the spinach leaves. Wash in several changes of water, drain and spread out on a kitchen towel to dry. Cut into thin strips. Place the spinach, tomatoes and asparagus in a large bowl and place in a refrigerator for twenty minutes to chill.
- To make the sour cream dressing, whisk the cream till smooth. Add the olive oil, lemon juice, salt, peppercorns and onion. Pour the dressing over the spinach and vegetables and toss well to mix. Serve immediately.
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