Lovers Salad With Strawberry Vinaigrette Recipe
Yield: 4 ServingsRecipe by luhu.jp
Ingredients:
Vinaigrette:,
5: ,
ozs frozen strawberries, defrosted 2 1/2 tbsps
Directions:
balsamic vinegar 2 tbsps olive oil 1 tsp dijon mustard 1/4 tsp salt
ground black pepper -- to taste
Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs baby greens 1 med
carrot -- peeled and shredded 1/2 c feta cheese -- crumbled 2 tbsps
almond slivers -- toasted
To Prepare the Vinaigrette: In a blender or food processor, puree the
berries. Add the vinegar, oil, mustard, salt and pepper. Blend until
smooth. Refrigerate until ready to use.
To Prepare the Salad: Break off the ends of the asparagus and cut on
the diagonal into 2-inch pieces. Bring a pan of water to a boil, add
the asparagus and cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the lettuce and
greens into bite-size pieces. Put into a large bowl, cover with paper
towels and refrigerate. When ready to serve, combine the asparagus,
greens, carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the greens. Serve.
Recipe By : Seattle Times-posted by Mike Key
From: Mike Key Date: Mon, 02-05-96 (19:08)
Sound Advice
Recipes (1923)
Source from luhu.jp
ground black pepper -- to taste
Salad: 1/2 lb asparagus 1 head Boston lettuce 5 ozs baby greens 1 med
carrot -- peeled and shredded 1/2 c feta cheese -- crumbled 2 tbsps
almond slivers -- toasted
To Prepare the Vinaigrette: In a blender or food processor, puree the
berries. Add the vinegar, oil, mustard, salt and pepper. Blend until
smooth. Refrigerate until ready to use.
To Prepare the Salad: Break off the ends of the asparagus and cut on
the diagonal into 2-inch pieces. Bring a pan of water to a boil, add
the asparagus and cook 2-3 minutes, until tender. Drain and rinse in
cold water until chilled. Pat dry. Clean and tear the lettuce and
greens into bite-size pieces. Put into a large bowl, cover with paper
towels and refrigerate. When ready to serve, combine the asparagus,
greens, carrot, feta and almonds. Toss with about half the
vinaigrette, using just enough to lightly coat the greens. Serve.
Recipe By : Seattle Times-posted by Mike Key
From: Mike Key Date: Mon, 02-05-96 (19:08)
Sound Advice
Recipes (1923)
Source from luhu.jp
Tags
Salads