ASIAN STYLE MUSHROOM SALAD WITH GINGER ORANGE DRESSING
1. Trim and halve asparagus, cook in boiling water for 1 minute, drain and drop into a bowl of cold water. Drain asparagus and set aside.
2. Arrange bean sprouts, baby spinach, sliced mushrooms and cooked asparagus onto a serving platter.
3. Place all dressing ingredients into a blender and blend until smooth. Pour over salad just before serving.
Tip: Buderim Crystallised Ginger can be used as an alternative to Naked Ginger. The result is the dressing is a little sweeter!