We had Easter Sunday brunch yesterday with friends and family. We enjoyed ham, eggs, scones, cheese and in particular, two salads that my friend Sheila brought. They were fresh, healthy and presented in beautiful complimentary bowls.
Even though everyone was hungry, I made them all wait while we ran outside (better lighting) to take pictures to share with you. Everything was delicious. I’ll share this salad with you today and save the other one for next week.
ASPARAGUS SPRING SALAD
2 lbs. asparagus
1//4 cup fresh basil (chopped)
1/4 cup fresh chives (chopped)
1/4 cup fresh cilantro (chopped)
1 cup red onion (thinly sliced)
3/4 cup pine nuts (toasted)
2 oz. (1/2 cup) feta cheese
Dressing
2 TBL lemon juice
2 TBL Dijon mustard
2 TBL olive oil
1 TBL rice wine vinegar
Blanch asparagus, then put into bowl of ice cold water to cool, drain and pat dry. Cut into 2” pieces. Add onion, pine nuts, basil, chives, cilantro and cheese.
Mix dressing ingredients and toss with asparagus mixture.
Serve and enjoy!
Been eating the avocado/grapefruit salad you mentioned earlier in this blog and enjoying it immensely. It was totally new to me.
Posted by: Molly | 05/01/2011 at 05:25 AM