Hearty Spring Salad

I like this salad for dinner with some grilled fish or chicken. It’s extra filling because of the roasted asparagus and avocado. Putting it on a platter instead of a bowl is a nice way to present it. Toss your greens with dressing before putting on the platter, add your extras, then drizzle a little more dressing on top. The skies the limit here, it IS a salad after all.

Hearty Spring Salad

serves 4-5 as a main course with lean protein

5 cups mixed greens

1 pound roasted asparagus

1 avocado, sliced

2 tangerines, sectioned

3/4 cup grapes, sliced

1/2 cup shaved fresh parmesan

1/3 cup old-fashioned dressing (see recipe below)

Wash and dry mixed greens. Place in bowl. Prepare remaining ingredients. When ready to assemble, toss salad greens with salad dressing. Place on platter. Top with remaining ingredients as seen in photo. Drizzle with a tablespoon or more of dressing. Serve. Enjoy. 🙂

roasted asparagus

To roast asparagus:Preheat oven or bbq to 400.  Snap off ends. If asparagus is thick, peel stalks.  Place on a baking sheet and drizzle with a tablespoon of olive oil, salt and pepper. Roast for 8-10 minutes until tender. Cut into smaller pieces and add to salad.

Old-Fashioned Dressing

1/2 cup olive oil

1/4 cup white wine vinegar

1 clove garlic, minced

1 tsp honey

1/2 tsp salt

1/4 tsp ground black pepper

1 tbsp mayonaisse

Mix all ingredients together in jar and shake vigorously. Refrigerate remaining dressing.