Spring Salad with Almond Vinaigrette
Summary
| Yield | |
|---|---|
| Source | Adapted from In the Kitchen with Mary Sue and Susan |
| Prep time | 5 minutes |
| Recipes | Sides |
Description
This is practically a meal in a salad with a nutty and delicious dressing.
Ingredients
| 1⁄2 | Cup | water |
| 1 | Pound | asparagus (ends removed) |
| 1 | Cup | sugar snap peas (ends trimmed) |
| 1 | avocado (diced) | |
| 2 | Tablespoon | parsley (fresh, minced) |
| 1⁄2 | Cup | almonds (slivered and blanched) |
| 1⁄4 | Cup | olive oil (extra virgin) |
| 2 | Tablespoon | lemon juice (juice from 1/2 of a lemon) |
| 1⁄2 | Teaspoon | salt (or to taste) |
| Teaspoon | black pepper (freshly ground) | |
| 1⁄3 | Pound | spinach, baby (or baby salad greens) |
| 1 | Clove | garlic (sliced in half) |
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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