Well, when spring is here and you know summer will soon be here I get excited about all of the fresh ingredients and farmers markets that will be here soon. I love soups, stews, casseroles and hearty meats but it’s nice to think about lighter dishes and salads sprinkle with a few soups and casseroles for family get-togethers. Here’s a good salad to maybe get you into the spring and summer seasons. Feel free to add a protein if you’d like.
Varies depending on if you’re making individual salads, serving on a platter or big bowl
– Handful of Asparagus, grilled, saute or balanced
Tender parts are best – not the lower tougher ends
– 1/3 – ½ cup frozen Peas, thawed
– Several handfuls of greens – romaine, spinach, arugula
– ¼ cup English Cucumber – thinly sliced
– Several Radishes, thinly sliced
If you can find several varieties, such as watermelon use as well
– 2 Avocados, diced
– Roasted Chickpeas, a nice change instead of nuts or croutons
– Herbs – Basil, Parsley, Chives
– 2 Green Onions, chopped
A nice vinaigrette dressing or green goddess dressing. You can find both at Amy Roloff’s little Kitchen. (Dressing video and recipes will be released this weekend on April 15th by 2pm pt)
1/3 cup Olive Oil
2 cloves Garlic, minced
¼ cup White Wine Vinegar
1 Tbsp Stone Ground Brown Mustard
Salt and Pepper
1 Tbsp Tarragon, chopped
1 tsp Thyme, chopped
For the four varieties above, directions are pretty much the same. Garnish the deviled eggs as you desire.
Preheat the oven to 425.
Rinse chickpeas, drained and pat dry. Make sure chickpeas are dry or they may not crisp up as well. In a bowl, add the chickpeas, drizzle lightly with olive oil, sprinkle with salt, garlic powder and paprika. On a lined baking sheet, add the chickpeas and roast for about 20-30 minutes. Check at 20 minutes to see if chickpeas are crisping up. It may take an additional 10 minutes to fully crisps up the chickpeas. While still hot add any additional salt and spices if needed and desired. Let cool.
Cut up the tender parts of asparagus in bite size pieces. Everything but the ends which usually are tougher. In a saucepan, heat water to a low boil. Add the asparagus and blanch/cook for a few minutes. With a strainer scoop, drain and immediately place the asparagus in a bowl of ice water to stop the cooking process. You just want to cook until just barely tender and they still hold their bright green color and have a bite to them.
In a small strainer, add the peas and gently run through hot water for a few minutes until no longer frozen. Drain and add to a small bowl. Or place in the hot water for a few minutes and scoop out with a strainer.
Thinly slice the cucumber and radishes. Peel, cut and dice up avocado in bite size pieces. Thinly slice on the diagonal the green onions. Loosely chop the herbs (big pieces not small)
On a serving platter or large shallow bowl make up the salad. Add the lettuce greens and evenly scatter the remaining ingredients over the greens. Provide the dressing in a small bowl for individuals to add the dressing to their salad. This way the greens and other vegetables won’t get soggy.
Note: Feel free to add cheese such as feta, shaved parmesan.
Enjoy … gathering around the table with family and friends
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