This easy salad is a breeze to throw together for any occasion. Dress it with a simple vinaigrette to make a side dish that is as beautiful as it is yummy!
Bring a small pot of cold water to boil on the stove. Add 1 tsp of salt to water.
While water is coming to a boil prepare asparagus for blanching by removing lower 1/2" of stem and chopping the remaining stalk into three even pieces. Slice the bell pepper into 1/4" slices and cut them in half. Set aside.
Once water is at a rolling boil, carefully drop in the asparagus. Boil for 5 minutes or until they are a bright green shade.
While asparagus are blanching prepare a bowl with ice water to dunk the asparagus into. Once the 5 minutes are up remove the asparagus using either a slotted spoon or draining into a colander and add to the ice water. Drain the asparagus again and shake to dry.
In a large mixing bowl or salad bowl add the spinach, bell pepper, asparagus, and pine nuts. Toss to combine. Cover and refrigerate until you are ready to add the dressing and serve.
Add red wine vinegar, lemon juice, mustard, salt and pepper to a small bowl. Using a whisk or a fork whisk the ingredients together until well blended.
Slowly pour in the olive oil with one hand while constantly whisking the mixture with the other until the entire mixture comes together.
Cover and set aside at room temperature until ready to serve. If it will be more than a few hours put dressing in the fridge and bring to room temperature again before serving.
White asparagus can be difficult to find, so feel free to skip it!
While sitting the vinaigrette may separate. Vigorously whisk together to recombine before serving.