Springtime Green Mishmash Salad

1. 1

   Shell the beans, cook in boiling salted water for 2 to 3 minutes, then run under cold water, and remove the skin .

2. 2

   Toast the pecans in a frying pan 4 to 5 minutes to make them crunchy. Set aside.

3. 3

   Preheat oven to 220 degrees Celsius.

4. 4

   Wash the asparagus with cold water, and cut into 4 centimeter pieces.

5. 5

   Place the asparagus on a baking tray.

6. 6

   Lightly oil the asparagus, and bake for 10-13 minutes.

7. 7

   Prepare the dressing by mixing orange juice, balsamic vinegar, olive oil, salt, and pepper. Stir.

8. 8

   Rinse the salad leaves.

9. 9

   Chop the mint and dill.

10. 10

    Cut the smoked salmon into large cubes.

11. 11

    Cut the goat cheese into chunks.

12. 12

    Place a handful of mixed greens on each plate, add the beans, lukewarm asparagus, smoked salmon, goat cheese, and pecans.

13. 13

    Pour a little dressing on each salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.