spring green salad

There's something about spring that makes me want fresh, flavorful and green food.  In fact, once the daffodils start popping up, I start to crave my favorite spring green salad.  It's full of flavor and is healthy too!  I hope you enjoy it as much as I do.  

Here's the recipe:

SPRING GREEN SALAD  (Servings: 2)

Salad:

2 Cups of Arugula

1 Cup of Spinach

6 Spears of Asparagus

1 Hard Boiled Egg Sliced

1/2 Avocado Diced

Salt + Pepper 

Shredded Pecorino Romano

 

Dressing:

1 Tbsp Walnut Oil

1 1/2 Tbsp Champagne Vinegar (I've also used Sherry Vinegar and it works well too!)

1 Shallot Minced

Pinch of Salt

PInch of Sugar

 

Make the dressing by mixing the ingredients together.  Put aside.

Prepare the asparagus by cooking it in a pot of boiling water for a few minutes until the asparagus is tender.  Remove the pot from the stove and immediately drain the water from the asparagus and submerge the asparagus in a ice cold bath.  Let the asparagus cool in the bath.  

Rinse and dry the arugula and spinach.  Dress the arugula and spinach with the dressing in a large bowl.  Add salt and pepper to the lettuce to taste. 

Divide the arugula and spinach between two plates.  Place the asparagus spears, avocado, and egg on top of the lettuce beds.  Top with grated pecorino and enjoy!

 

Comments

[Pat K]

This is a wonderful spring salad.
Pat K.

[Kristen]

Thanks, Pat K. I hope you try some of the other recipes featured on the weekly menu. Enjoy the day!