Asparagus Snap Peas and Radish Salad with Balsamic Vinaigrette

SPRING ON A PLATE

 Cook's notes: Recipe adapted from eatingwell.com and serves 4.
Salad Ingredients:

• 1/2 bunch asparagus, cut off asparagus spears from the bottom about 4 inches up
• 2 cups sugar snap peas
• 1-2 cups radishes, thinly sliced
• 3 TB. finely chopped scallion
• 1 cup cherry tomatoes, halved
• 1/3 cup dried cranberries
• 1/3 cup Herb Mediterranean Feta Crumbles
• 1/2 cup toasted walnuts or almonds

Balsamic Vinaigrette Dressing
Ingredients:

• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• Sea salt and ground pepper to taste
• 1/4 cup dark good quality balsamic (I splurged and used dark chocolate balsamic-so good)
• 1/4 cup good quality olive oil
• 1 tablespoon minced fresh garlic

Directions:

• Fill a medium bowl with ice water and place it in sink. Bring water to a boil in a large pot.
• Place asparagus and snap peas in boiling water. Lower heat to medium-high and boil until al dente about 1-2 minutes. Drain snap peas and asparagus using a colander. Place veggies in an ice bowl of water for 1 minute. Drain again.
• In another bowl add cooked asparagus, snap peas, sliced radishes, cranberries, feta crumbles, nuts, and tomatoes. Drizzle with dressing and top the salad with crumbled feta cheese and toasted almonds or walnuts to serve.

Vinaigrette Dressing Directions:

• Mix all balsamic dressing ingredients in a blender. Taste test to balance ingredients.
• Transfer to a screw-type jar until serving. Reshake the jar and refrigerate any leftovers.

Spring Desert Landscape

Palo Verde (tree)

Ocotillo

Spring For A Poem

  

Spring

Spring appears in whispers

and hushed tones,

as the bellowing winter

bows away.

Drowsy flowers come to

attention,

waking from their sleep-

yawning;

with heads turned upward towards

the Maestro called Sun-

I watch with anticipation

as...

the concert begins.

author unknown