BABY GREENS WITH ALMOND VINAIGRETTE
Steps:
- Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.
- Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.
- In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top.
- In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.
- Preheat the oven to 350 degrees. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool.
- When the almonds are cool, transfer to a blender along with the remaining ingredients. Puree until smooth. Store in a container in the refrigerator up to 5 days.
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Adnan Mohamed
[email protected]This salad is delicious and healthy. It's a great way to get your daily dose of vegetables.
ReaToshia Mayberry
[email protected]I'm always looking for new salad recipes, and this one did not disappoint. It's a great way to change up your salad routine.
Rinko Sodle
[email protected]This salad is a great way to use up leftover baby greens. It's also a great way to get your kids to eat their vegetables.
Madeleine Van niekerk
[email protected]I'm not usually a fan of almond vinaigrette, but this one was really good. It was light and flavorful, and didn't overpower the salad.
Rasel Rahman
[email protected]I made this salad for a healthy lunch and it was delicious! The almond vinaigrette was the perfect dressing.
Milon Gazi
[email protected]This is the perfect salad to bring to a party or picnic. It's easy to make ahead of time and always a crowd-pleaser.
Malik Javed
[email protected]I love that this recipe is so versatile. I've used different types of greens and nuts, and it always turns out great.
Tony Herrera
[email protected]I've made this salad several times now and it's always a hit. It's a great summer salad because it's so light and refreshing.
akbar hossain
[email protected]This salad is a great way to get your daily dose of greens. I especially love the crunch of the almonds.
Dylan Clong
[email protected]I'm not a huge fan of salads, but this one was actually really good! The almond vinaigrette made all the difference.
Kamwanga Owen
[email protected]Love the simplicity of this recipe. The almond vinaigrette is a great way to dress up a simple salad.
Inke Otto
[email protected]This is my new go-to salad recipe. It's so easy to make and always turns out delicious.
Robin Grewal
[email protected]I made this salad for a potluck and it was a huge success! Everyone loved the combination of flavors and textures.
Sibongile Msimanga
[email protected]I've been looking for a healthy and flavorful salad dressing, and this almond vinaigrette fits the bill! It's light and refreshing, with just the right amount of sweetness.
Bhuv Rathod
[email protected]This almond vinaigrette dressing was a total hit! It was tangy, nutty, and paired perfectly with the baby greens. I'll definitely be making this again!