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Eat Your Salad
May 12, 2008

In honor of me and National Salad Month (yes, there is one), my husband and daughter made an awesome seasonal salad for Mother’s Day Lunch. Rather than the boring iceberg or romaine, they adapted a recipe that uses seasonal produce from the farmer’s market: asparagus, spinach, mixed baby greens and snap peas. The result was delicious; so if you are looking for ways to add variety of greens to your diet, give this a try.

Grilled Asparagus, Mixed Greens and Peas Salad

1 ½ lb trimmed asparagus
6-7 ozs baby spinach
6-7 ozs mixed seasonal greens
Large handful of snap peas
7 tbsp of olive oil
1 tbsp of Dijon mustard
2 tbsp of cider vinegar
4 oz blue cheese
¾ cup of walnuts
Sea salt and fresh ground black pepper

1. Peel the lower half of asparagus stems (if they feel stringy and still a bit tough). In a medium bowl, toss asparagus with 2 tablespoons of olive oil and set aside.

2. On medium-high, heat a flat pan and add the asparagus to cook. Turn occasionally until tender for about 8 minutes.

3. In a large bowl, crumble and crush half of the cheese with a fork. Mix in 1 to 2 tablespoons of water and the mustard to thin out the cheese. Stir in the vinegar and whisk in the remaining olive oil. Season the dressing with salt and pepper.

4. Add spinach, mixed greens, snap peas and handful of walnuts into the dressing and toss to coat. Divide the greens among 6 plates.

Cut asparagus spears into 2 and arrange on top of the greens. Finish by topping the salad with the remaining cheese and walnuts.

I would have included a picture but it was all gone by the time I thought of it…..

CindyC at Organicpicks

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