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Dinner Tonight: July 25, 2016 Asparagus Bread Salad

Asparagus Bread Salad


Each person takes a bite of food and says the first word that comes to mind. Put all the words together to make a food poem!


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This recipe for a hearty side or light supper came from our friends at Edible Pioneer Valley. To make it a main dish, you may want to increase quantities.

Image via Edible Pioneer Valley, courtesy Dominic Perri Photography


Serves 4

  • 2 tablespoons white wine vinegar
  • ¼ cup olive oil
  • 1 tablespoon Dijon mustard
  • 4 thick slices rustic bread
  • 8 ounces asparagus, trimmed and cut into bite-sized pieces
  • 1 bunch radishes, greens removed and reserved, cut into quarters or halves
  • 4 cups fresh spinach or Swiss chard leaves, torn into bite-sized pieces
  • Salt and pepper to taste


  1. Combine the vinegar and oil in a small jar with the mustard and a pinch of salt and shake well to combine.
  2. Toast or grill the bread until crisp and golden. Cut or tear bread into bite-sized pieces.
  3. Combine the bread cubes, asparagus, radishes and their greens, and spinach in a large bowl.
  4. Toss with dressing and season with salt and pepper to taste.

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