This seasonal salad may be made with any of your favorite vegetables. Piling greens on top allows them to stay crisp and keeps them from getting bruised.
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Spring Vegetable Salad
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Ingredients
- 8 asparagus tips
- 1/2 cup fresh peas
- 8 baby carrots, peeled
- 1/2 pound green beans, halved
- 1/2 cup fava beans, cleaned and shelled
- 1/2 basket cherry tomatoes, halved
- 2 shallots, minced
- 1/4 cup Italian parsley, minced
- 2 cups baby lettuce, cleaned (or use bagged herb lettuce mix)
- Salt and pepper
- Honey Malt Vinaigrette
- 1 tablespoon honey
- 1 tablespoon minced garlic
- 4 tablespoons malt vinegar
- 1/4 cup olive oil
- Salt and pepper to taste
Instructions
- Bring a medium pot of salted water to a boil. Blanch asparagus tips for 30 seconds in boiling water, then place in an ice bath (a large bowl of ice and water) to stop the cooking. Repeat this process with all the vegetables except the tomatoes. Some vegetables may take a little longer, depending on size and thickness.
- Combine the honey, garlic and vinegar in a blender. With the blender running, slowly add the oil and blend. Season with salt and pepper to taste.
- To assemble, place all vegetables in a large mixing bowl. Add shallots and parsley. Add Honey Malt Vinaigrette, salt and pepper to taste, and mix well.
- To serve, place a small pile of mixed vegetables in the center of four salad plates. Top each with a small tuft of baby greens.
Recipe Notes
Calories 262,Fat 14,Perfat 47,Cholesterol 0,Carbo 27,Protein 9,Fiber N/A,Sodium N/A
