Spring Harvest Salad Recipe

Spring Harvest Salad Recipe

Yield: 4 servings
Recipe by luhu.jp

Ingredients:
1/2 lbs: Fresh beets,
2 cup: Small fresh broccoli spears,
4 cup: Torn young dandelion greens,
Washed and dried,
2: Green onions, finely
Chopped,
1 large: Clove garlic, minced
1 tbsp: Chopped fresh parsley,
1 tbsp: Chopped fresh cilantro,
2 tbsp: Chopped boiled green peanuts,
, optional
3 tbsp: Olive oil,
2 tsp: Red wine vinegar,
2 tsp: Balsamic vinegar,
2 tsp: Honey,
1/8 tsp: Salt, or to taste
1/8 tsp: Freshly ground black pepper,
Or to taste,

Directions:

In a medium saucepan, cook the beets in 1 quart boiling water until
just tender, about 15 to 20 minutes. Drain, allow to cool, then peel
and dice. Set aside.

Rinse the saucepan and bring a second quart of water to a boil over
high heat. Add the broccoli spears and cook until tender and bright
green, about 3 minutes. Drain and place in a bowl of ice water to
chill. When chilled, drain and set aside.

In a large bowl, combine the beets, broccoli, dandelion greens, green
onions, garlic, parsley, cilantro, and, if desired, the peanuts.

In a small bowl, whisk together the olive oil, vinegars, honey, and
salt and pepper. Pour this vinaigrette over the vegetables and gently
toss to lightly coat all ingredients. Serve immediately.

Yield: 4 to 6 servings

CHEF DU JOUR DORI SANDERS SHOW #DJ9297


Source from luhu.jp