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Vegetable Spring Salad Recipe

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This recipe for Vegetable Spring Salad is from Family and Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Grapeseed oil for cooking
4 small beets or squash
1 bunch asparagus
1/4 tsp each of sea salt and fresh ground black pepper
1/4 cup sliced unsalted almonds
1/4 cup plain whole-milk yogurt (Greek or other thick style yogurt)
1/4 cup fresh orange juice plus 2 tsp orange zest (about 1 orange)
1 tbsp. whole-grain Dijon mustard
1 tbsp. extra-virgin olive oil
1 tbsp. raspberry wine vinegar (or apple cider vinegar)
1 clove garlic, crushed
1tbsp finely chopped fresh tarragon leaves
1 bunch of arugula or spinach
2 cups stemmed and sliced strawberries
2 oz. goat cheese, crumbled
Directions:
Directions:
Preheat oven to 375ºF. Cut a large square of foil and mist with cooking spray. Wrap beets tightly in foil and place on a baking sheet. Roast for 45 to 50 minutes until beets are tender. Let cool, then remove skin and chop.

Cook asparagus then sprinkle with sea salt and pepper. Cool; chop into 1-inch lengths.

In a small skillet on medium-low, add almonds and toast until lightly browned and fragrant, about 5 minutes, stirring often. Remove from heat and let cool.

Whisk together yogurt, orange juice, orange zest, oil, mustard, veinegar, garlic, tarragon and remaining salt and pepper.

Place arugula/spinach in a large bowl and top with strawberries, beets, asparagus, almonds and cheese and drizzle with dressing.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
1 hour (including baking)
Personal Notes:
Personal Notes:
A great meal salad. Fresh tarragon is worth the trip to the grocery store!

 

 

 

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