SPRING GREENS SALAD WITH HONEY-GINGER DRESSING

Serving: 4–6

Salad:

1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)

Dressing:

1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from www.MarthaStewart.com


No comments yet.

Leave a Reply

Facebook

Twitter