Ingredients Jump to Instructions ↓

  1. 1 pound asparagus ends removed

  2. 1/2 cup red onion diced

  3. 1 box peas thawed

  4. 1 bag mixed spring greens

  5. 1 small can mandarin oranges !/

  6. 2 cup walnuts toasted over med-high heat for 3 minutes Dressing:

  7. 1 tablespoon red wine vinegar

  8. 3 tablespoons orange juice

  9. 1 tablespoon dijon mustard

  10. 1/4 cup extra virgin olive oil

Instructions Jump to Ingredients ↑

  1. In a large skillet, bring 1/2 inch water to boil. Add asparagus and blanch for 3 minutes; Remove to iced water to stop cooking process and drain and pat dry. Cut into 1-2 inch lengths. In large salad bowel arrange salad greens. Top with beet slices. Sprinkle with peas, onion, asparagus, orange slices and walnuts. Whisk together orange juice, vinegar and mustard. Slowly whisk in oil. Use to dress salad just before serving. Yield: serves 6


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