Monday, March 11, 2013

80--- Spring Salad with Pistachio Vinaigrette

I think we can all agree that there is just something about spring!  Grass is greener, skies are sunnier, everyone's mood is brighter.  Now that the days are a bit longer I can photograph food in natural light past 4 pm....

Spring also means fresh produce!  This salad includes those first signs of spring from the garden: asparagus and peas.  And it's all green!  For St. Patrick's Day!

Spring Salad with Pistachio Vinaigrette
Serves 4

1/2 bunch asparagus (look for thin spears), 1" ends removed, then chopped into 1/4" pieces
1 cup frozen peas
1 1/2 cups baby arugula leaves, stemmed
3 Tbsp finely minced flat leaf parsley

1 Tbsp olive oil
1 shallot, finely sliced
2 Tbsp fresh lemon juice
3 Tbsp shelled pistachios, crushed (I used my coffee grinder)
1/2 tsp sea salt
Dash fresh ground black pepper
1/2 tsp dry mustard

Combine all dressing ingredients in a mason jar, shake to mix, and allow to set for 30 minutes prior to serving.

Place frozen peas and chopped asparagus in a large bowl and microwave (yes- it's fine) until peas are defrosted (this allows the asparagus to steam a bit to soften it slightly but still maintain it's crunch). Place in refrigerator for 15 minutes until cool.  Toss in arugula leaves, then toss with dressing and serve immediately.  Garnish servings with additional crushed pistachios if desired.

Nutrition Info per ~3/4 cup: 119 calories, 6 g fat, 5 g protein, 7 g carbohydrates, 4.5 g fiber

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