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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a wonderful salad-full of fresh veggies. This easily makes a wonderful main dish or a hearty side dish. Ingredients:
1/2 cup chopped pepperoncini pepper |
1/3 cup seasoned rice vinegar |
3 tablespoons country dijon mustard |
2 tablespoons chopped fresh dill |
1 1/2 teaspoons sugar |
1 1/2 teaspoons garlic salt |
1 1/2 teaspoons fresh lemon juice |
1 1/2 teaspoons fresh grated lemons, rind of |
1/2 teaspoon fresh coarse ground black pepper |
2/3 cup vegetable oil |
1 lb baby red potato, unpeeled |
1 lb baby asparagus |
1 lb mixed salad greens or 1 lb spinach leaves, washed and drained |
15 cherry tomatoes, halved |
1 large orange bell pepper, thinly sliced |
4 hard-boiled eggs, quartered |
Directions:
1. For dressing: In blender or food processor, add all the dressing ingredients except oil. Pulse the ingredients; slowly add oil in thin stream, pulsing until partially smooth. Refrigerate.
2. For salad: In a saucepan of water, cook potatoes until tender; drain potatoes and immerse in ice water for 5 minutes to stop cooking process. Cool completely.
3. In large pot of boiler water, cook asparagus until crisp tender. Remove and put in ice water for 5 minutes.
4. In large bowl, toss greens with 1/3 cup of the dressing. Divide evenly between 4 plates.
5. Arrange potatoes, asparagus, tomatoes, bell pepper, and egg in sections over the salad. Drizzle half of the remaining dressing over the 4 plates.
6. Serve with remaining dressing.
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