Spring Salad with Almond Vinaigrette


Source: Adapted from In the Kitchen with Mary Sue and Susan
Prep time: 5 minutesCooking time: 30 minutesTotal time: 35 minutes

Description

This is practically a meal in a salad with a nutty and delicious dressing.

Ingredients

1/2 cup
water
1 pound
asparagus
1 cup
sugar snap peas
1  
avocado
2 tablespoons
parsley
1/2 cup
almonds
1/4 cup
olive oil
2 tablespoons
lemon juice
1/2 teaspoon
salt
  teaspoon
black pepper
1/3 pound
spinach, baby
1 clove
garlic

Instructions

Blanch the asparagus and sugar snap peas in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut asparagus into 2-inch long pieces. Set aside.

In a large mixing bowl, combine baby greens, asparagus, sugar snap peas and avocado. Toss with almond vinaigrette (below) and sprinkle with parsley.

Almond Vinaigrette
1/2 cup slivered blanched almonds
1/4 cup extra virgin olive oil
Juice from ½ lemon (about 2 Tbs.)
1 garlic clove, sliced in half
½ cup water
scant 1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Preheat the oven to 350 degrees F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool. When the almonds are cool, transfer to a blender or food processor along with the remaining ingredients. Puree until smooth.

Note: Add a crumbled hard-boiled egg to make this salad even more substantial.

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