This is a great salad recipe if you want to lighten up your meal. I really kept the salad rather simple by using mixed baby greens and lightly cooked asparagus for some added crunch. The lemony parsley vinaigrette has a nice zing to it which will help take you back to the warmer summer months. Why not try this citrus dressing for your next salad.

Serves 4 (sides)

Salad Ingredients:
  • 1 bundle of asparagus, cut in half
  • small red onion, sliced thin (rinse in cold water to take spicy edge off)
  • 1 package of mixed baby greens
  • 1 cup roughly chopped baby spinach

Dressing Ingredients:

  • 1 tbsp chopped fresh parsley
  • juice of one lemon
  • 1 tsp dijon mustard
  • 1 tsp sugar
  • coarse salt
  • freshly cracked black pepper
  • 1-1/2 tbsp light mayo
  • 4 tbsp extra virgin olive oil

Salad: Cut the asparagus in half and either steam the asparagus or lightly cook them in salted boiling water for no more than 2 minutes. Put the cooked asparagus in a bowl of cold water to stop the cooking process and to retain the crunch. Assemble the salad altogether in a large bowl and place it into the refrigerator until you're ready to serve.

Dressing: In a bowl, add the parsley, lemon juice, dijon mustard, sugar, salt, pepper and mayo, whisk to combine. Then drizzle in 4 tbsp of extra virgin olive oil until the dressing is emulsified together and serve.

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