Spring Salad with Almond Vinaigrette

Summary

Yield
Servings
SourceAdapted from In the Kitchen with Mary Sue and Susan
Prep time5 minutes
Cooking time30 minutes
Total time35 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.