Roasted asparagus spears, tossed with baby greens, English peas, and a Golden Balsamic Vinaigrette, make a tasty spring salad in Asparagus and Baby Green Pea Spring Salad.
Asparagus and Baby Green Pea Spring Salad
2016-02-16 05:09:14
Yield: 7 servings • Preparation: 15 minutes
Ingredients
- 12 fresh asparagus spears
- ½ teaspoon olive oil
- ⅛ teaspoon salt
- 7 cups firmly packed spring mix lettuce
- ½ cup frozen baby English peas, thawed
- ⅓ cup sliced radishes
- ¼ cup sliced spring green onions
- ¼ cup fresh mint leaves
- 1 recipe Golden Balsamic Vinaigrette (recipe follows)
Instructions
- Preheat oven to 400°.
- Line a rimmed baking sheet with parchment paper. Set aside.
- Snap tough ends off asparagus, and discard ends.
- In a medium bowl, toss asparagus with olive oil and salt. Place asparagus on prepared baking sheet.
- Roast until just tender when pierced with a knife, approximately 7 minutes. Let cool to room temperature. Place in a covered container, and refrigerate until needed.
- Combine spring mix, English peas, radishes, asparagus, green onions, and mint leaves, tossing to blend. Dress lightly with Golden Balsamic Vinaigrette.
- Serve with remaining vinaigrette on the side.
TeaTime Magazine https://teatimemagazine.com/
Golden Balsamic Vinaigrette
2016-02-16 05:17:20
Yield: ½ cup • Preparation: 10 minutes
Ingredients
- ¼ cup olive oil
- ¼ cup golden balsamic vinegar, such as B.R. Cohn
- ½ teaspoon minced shallot
- ½ teaspoon sugar
- ½ teaspoon Dijon-style mustard
- ¼ teaspoon salt
- ⅛ teaspoon ground black pepper
Instructions
- In a jar with a screw-top lid, combine olive oil, vinegar, shallot, sugar, mustard, salt, and pepper. Shake vigorously until all ingredients are combined and well blended.
- Refrigerate until needed. Let come to room temperature, and shake again before serving.
TeaTime Magazine https://teatimemagazine.com/
From TeaTime March/April 2015
