Spring Salad with Almond Vinaigrette
|Source||Adapted from In the Kitchen with Mary Sue and Susan|
|Prep time||5 minutes|
|Cooking time||30 minutes|
|Total time||35 minutes|
This is practically a meal in a salad with a nutty and delicious dressing.
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.
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.