Salad with Asparagus, Radishes, and Chives
This is a very light, and satisfying spring salad!
Combine several handfuls of spinach, chard, or butterhead-type lettuce in a salad bowl with some cold, blanched asparagus, (last night’s refrigerated leftovers are perfect for this), thinly sliced radishes, and some snipped chives.
Whisk together dressing ingredients and toss into salad:
1 Tbsp. cider vinegar
1 tsp. honey
1/2 tsp. Dijon mustard
1½ Tbsp. olive oil
This salad is especially good topped off with some cracked/rough chopped, toasted hazelnuts. (Toast nuts in a dry skillet for a few minutes, until lightly browned).
Recipe created or adapted by Liz Talley, Urban Graze
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