Baby Greens With Almond Vinaigrette Recipe

1. 1

   Blanch the asparagus in a large saucepan of boiling salted water till bright green, about 1 to 2 min.

2. 2

   Immediately transfer to a bowl of iced water.

3. 3

   Drain and cut on the diagonal into 2-inch long pcs.

4. 4

   Set aside.

5. 5

   Heat the extra virgin olive oil in a medium skillet over medium heat till smoking.

6. 6

   Saute/fry the mushrooms just to soften, about 1 minute.

7. 7

   Add in the garlic and saute/fry briefly till the aroma is released.

8. 8

   Remove from the heat.

9. 9

   Stir in the parsley, lemon juice, salt and pepper and set aside to cold.

10. 10

    In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette.

11. 11

    Divide into 6 portions and place on serving plates.

12. 12

    Divide the mushrooms and sprinkle across the top.

13. 13

    In the same bowl, toss the blanched asparagus with the remaining vinaigrette.

14. 14

    Divide among the salads, fanning the spears across the top.

15. 15

    This recipe yields 6 servings.

* Per serving · 4 servings · Values may vary.

No additional tips available.