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
almonds (blanched and slivered)
1/4 cup
olive oil, extra virgin
2 tablespoons
lemon juice
1 clove
garlic (sliced in half)
1/2 cup
water
1/2 teaspoon
salt
1/4 teaspoon
black pepper, freshly ground
1/2 cup
water
1 pound
asparagus
1 cup
peas, sugar snap
1  
avocado
2 tablespoons
parsley, fresh
1/2 cup
almonds
1/4 cup
olive oil
2 tablespoons
lemon juice
1/2 teaspoon
salt
1 teaspoon
black pepper
1/2 pound
spinach, baby
1 clove
garlic

Instructions

To make the almond vinaigrette:

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. Set aside.

To make the salad:

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 and sprinkle with parsley.