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Asparagus and Green Cabbage Top Salad

Asparagus and Green Cabbage Top Salad - These vegetables are surprisingly complimentary!


  • One Bunch Asparagus, wash well and snap off the tougher ends
  • ½ Bunch Green Cabbage Tops, washed with tough ends snapped off
  • ¼ cup  Onion, peeled and finely chopped
  • 2tbs  White Wine Vinegar
  • 1tbs Olive Oil
  • 1tbs Dijon Mustard
  • One Lemon, washed and zested
  • Salt and Pepper
  • One Bag Spinach, well washed and drained, trimmed.
  • Six Eggs, optional – medium boiled


  1. Chop the Asparagus and Cabbage top stalks into 1 inch lengths, leaving the tops intact. 
  2. Bring a pan of salted water to the boil and turn the vegetables into it.  Boil for 2 – 3 minutes till bright green and tender, but still with a crunch. 
  3. Remove from the heat and drain well. 
  4. Spoon the vinegar, oil and mustard into a jar with the onions and shake well – season to taste. 
  5. Turn the vegetables into a bowl, pour the dressing over the top and toss gently. 
  6. Place the Spinach in a wide Salad Bowl and top with the dressed Vegetables
  7. Grate the Lemon Zest over the top and then scatter with the sliced egg to serve.
LocalMotive Organic Delivery

Thomas and Celina Tumbach
27218 Garnett Valley Rd.
Summerland, BC
Phone: 250-487-8245 (please leave a message)
E-mail: feedme@localmotive.ca

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1848 Main Street
Phone: 236-422-3512

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