Lemon-Fresh Spring Vegetable Salad
A delightfully bright spring salad. Serve with a crusty baguette, and you've got dinner!
Enough for 4 big eaters.
Combine in a large bowl:
3 c. asparagus or small broccoli florets, cut into 1" pieces
2 c. yellow summer squash, cut into small bite-sized chunks
1 c. sliced mushrooms
1/4 c. slivered red onion (or green onions)
1/2 c. whole, raw almonds
2-3 c. leafy salad greens
Whisk together vinaigrette; gently toss quantity of your liking into salad:
(you'll probably have some leftover)
2 Tbsp. lemon juice
1 Tbsp. lemon zest
1/2 tsp. tarragon
1/2 tsp. Dijon mustard
2 Tbsp. balsamic vinegar
1/4 tsp. salt
1/2 tsp. dried thyme
1 small clove garlic, minced or pressed
3/4 c. light oil
*If desired, put asparagus or broccoli pieces in a handled sieve, dip into boiling water for 30-40 seconds, submerge in ice water, and allow to drain before adding to salad bowl.
Recipe created or adapted by Liz Talley, Urban Graze
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