Monday, March 19, 2012

Zucchini Asparagus Salad

I have received several emails asking about salads and salad dressing recipes which has inspired me to devote a whole week to salads here at Losin' it with P.I.N.K. First up is a salad inspired by what is in season right now which is asparagus. It screams with the flavors of spring and is light and refreshing. Serve it with some chicken and you have a salad that is a perfect meal or serve it along side another dish and you have a perfect side salad that is full of flavor.

Asparagus Zucchini Salad
1 zucchini sliced thinly using a vegetable peeler or your Saladacco if you have one
1/2 lb. of asparagus cut into 2-3 inch pieces
1/2 red onion sliced
Lettuce of your choice, I used romaine and spinach

Lemon Dijon Vinaigrette
2 tbsp Dijon mustard
2 tbsp red wine vinegar
2 tbsp lemon juice
salt and peper


Make your dressing by whisking the Dijon mustard, red wine vinegar, lemon juice and salt and pepper. The mustard will act as a binding agent for the vinegar and mustard and should help to create a creamy type vinaigrette.
Slice the onion, and zucchini and chop the aspargus into bite size pieces.
Pour half of the dressing over the onion, zucchini and asparagus and let the vegetable marinate.
While the vegetables are marinating, chop and wash your lettuce and spinach.
Grill the marinating vegetable on a grill pan or roast them in the oven, either will work.

As the vegetables cook, pull them off to a plate so that you don't end up with super mushy vegetables.
Once they are all cooked, let them cool a little bit so that their heat doesn't cause your lettuce to wilt.
When they are cooled slightly, add them to your lettuce along with the remaining vinaigrette.
Toss to dress the salad and Serve.
I served this as a side salad along side some Dijon Chicken


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