A twist on traditional salad (Asparagus!)

Recipe for: Asparagus and Spring Greens Salad


1 pound green and white asparagus, trimmed and cut into 2-inch pieces

1 (5-ounce) package mixed salad greens

2 ¼ tsp. grey celtic sea salt (or pink salt), divided

2 Tbsp. minced shallots

2 Tbsp. white balsamic vinegar

2 Tbsp. extra-virgin olive oil

½ tsp. grated lemon rind

¼ tsp. freshly ground black pepper


Cook asparagus and 2 tsp. sea salt in boiling water 2 minutes or until crisp-tender.

Drain and rinse asparagus under cold water; drain.

Combine remaining ¼ tsp. salt, shallots, and next 4 ingredients (through pepper) in a small bowl, stirring with a whisk.

Combine asparagus and greens in a large bowl.

Toss with desired dressing.

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