Spring Salad

I wanted to make a nice Spring Salad; an ode to spring, with all the best freshness that spring has to offer. The first veggie that came to mind was asparagus; I love fresh roasted asparagus, all green and herby. Oh, and pea pods, crisp and snappy. And, green beans, tender spring green beans. Well, since my salad was all the colors of greens in one place, I decided to go with the Fresh Green Spring Salad that you see here. It’s like spring on a plate!

Spring Salad with White Balsamic Basil Vinaigrette  |  Life Currents  http://lifecurrents.dw2.net   #salad #spring #healthy

And, I know that some of you are still in the snow, so this might be a welcome change from all that white.

Usually I’m pretty plain when it comes to salad dressing, as I prefer a simple dash of white wine vinegar over my salad. But, for this special Spring Salad I thought I’d make a special dressing. White Balsamic Basil Dressing. Still simple enough to let the flavors of the salad shine through, but special enough to shine on this salad.One thing you may notice about my vinaigrette is that I don’t suggest putting salt and pepper in it. I’ve found that the S&P sticks to the sides of the jar, so I’d rather put it directly on the salad for maximum flavor.

And, by the way, all this veggie goodness in a huge salad for about 300 calories!!! Rockin! Just be sure not to load on too much dressing if you want it to stay around this calorie content.

If you want a little more of a main dish salad, this would be great with some cooked quinoa thrown in, or maybe top it with a can of Island Trollers Albacore Tuna!

Spring Salad with White Balsamic Basil Vinaigrette  |  Life Currents  http://lifecurrents.dw2.net   #salad #spring #healthy

Spring Salad with White Balsamic Basil Vinaigrette  |  Life Currents  http://lifecurrents.dw2.net   #salad #spring #healthy

Spring Salad with White Balsamic Basil Vinaigrette
Write a review
Print
304 calories
32 g
0 g
17 g
16 g
3 g
527 g
186 g
11 g
0 g
13 g
Nutrition Facts
Serving Size
527g
Amount Per Serving
Calories 304
Calories from Fat 141
% Daily Value *
Total Fat 17g
26%
Saturated Fat 3g
17%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 0mg
0%
Sodium 186mg
8%
Total Carbohydrates 32g
11%
Dietary Fiber 12g
48%
Sugars 11g
Protein 16g
Vitamin A
74%
Vitamin C
48%
Calcium
14%
Iron
70%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 bunch Asparagus
  2. Olive oil, or oil of your choice
  3. Salt and freshly ground black pepper
  4. large handful of green beans
  5. large handful of sugar snap peas
  6. ¼ cup whole roasted cashews
  7. large handful sunflower sprouts
  8. White Balsamic Basil Vinaigrette (recipe below)
Instructions
  1. The woody root end of the asparagus needs to be snapped off before cooking. Take the end of the asparagus between your thumb and forefinger and bend until it breaks; the asparagus breaks (or snaps) where the woody part ends and the fresh delicious juicy asparagus begins.
  2. Drizzle a small amount of oil in a large cast iron skillet. Place the trimmed asparagus in the pan, sprinkle with salt and pepper, and drizzle with a small amount of oil. Roll the asparagus back and forth to coat them with the oil. Bake in a 400° F oven for about 10 minutes, or until the asparagus is bright green and tender when pierced with a fork.
  3. Carefully place the roasted asparagus onto a plate and allow to cool.
  4. While the skillet is still hot from the oven, place it on the stove-top on medium-high heat. Place the green beans in the hot skillet and sauté for about 3-5 minutes, until beans are tender-crisp and bright green. Place seared green beans onto the plate with the asparagus. Once the cooked veggies have cooled a bit, place them in the fridge for a cold salad, or leave them warm for a warm salad.
  5. While waiting for the veggies to cool, make dressing, and set aside.
  6. If your snap peas have strings, you’ll want to remove those. Hold a small knife in one hand and the snap pea in the other, with the inside curve of the pod facing you. Cut one of the tips of the pea and pull off the tough string that runs along the length of the top of the pod. If your peas don’t have strings, cut the tips off of each end of the snap peas. Cut pea pods on the diagonal.
  7. Combine all salad ingredients in a large serving bowl and toss with White Balsamic Vinaigrette. Garnish with additional fresh pepper if desired. Serve and enjoy the springiness!
beta
calories
304
fat
17g
protein
16g
carbs
32g
more
Life Currents http://lifecurrents.dw2.net/
White Balsamic Basil Vinaigrette
Write a review
Print
253 calories
3 g
0 g
27 g
0 g
4 g
44 g
4 g
2 g
0 g
23 g
Nutrition Facts
Serving Size
44g
Amount Per Serving
Calories 253
Calories from Fat 239
% Daily Value *
Total Fat 27g
42%
Saturated Fat 4g
19%
Trans Fat 0g
Polyunsaturated Fat 3g
Monounsaturated Fat 20g
Cholesterol 0mg
0%
Sodium 4mg
0%
Total Carbohydrates 3g
1%
Dietary Fiber 0g
0%
Sugars 2g
Protein 0g
Vitamin A
2%
Vitamin C
0%
Calcium
1%
Iron
2%
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
Ingredients
  1. 1 tablespoon white balsamic vinegar
  2. 2 tablespoons olive oil
  3. 1 tablespoon finely chopped fresh basil
Instructions
  1. Mix all ingredients in a jar with a tight-fitting lid, and shake to combine.
Notes
  1. You'll probably have more dressing than you need for the Spring Salad. It'll keep really well in the fridge in the covered jar for a couple of days, just take it out of the fridge about 10 minutes before you want to use it to allow it to come up to room temp.
beta
calories
253
fat
27g
protein
0g
carbs
3g
more
Life Currents http://lifecurrents.dw2.net/

Spring Salad with White Balsamic Basil Vinaigrette  |  Life Currents  http://lifecurrents.dw2.net   #salad #spring #healthy

annoucement picture Life Currents http://lifecurrents.dw2.net

Shared at the final Wellness Weekend. Thanks Ricki, for hosting these. They will be missed.

Related Posts Plugin for WordPress, Blogger...

Comments

  1. says

    This salad looks wonderful! I love the fresh vegetables, the cashews, and vinaigrette. I love it all…thanks for sharing!

  2. says

  3. says

    Sounds and looks delicious. Great recipe with all those spring vegetables and sprouts – so healthy. Thanks for sharing on Real Food Fridays Blog Hop. Will share on google & Pinterest.

  4. says

    I love this salad – it looks so fresh and vibrant. I’m looking forward to asparagus season even more now! Vohn x

  5. says

    Gorgeous! It really is like spring on a plate! And I love the white balsamic here – I use it in one of my quinoa salads, primarily because it still packs so much flavor but offers a prettier presentation (no brown coloring!) as compared to regular balsamic! :D

  6. says

    What a fantastic recipe! We thoroughly enjoyed it! Thank you so much for attending Weekend Social Blog Hop and Link Party #13 ! Don’t forget the requirements of being featured .We hope to see you there Friday at 9 PM to kick off week 14! We can hardly wait to see what you surprise us with!!

    Heidy L. McCallum of The McCallum’s Shamrock Patch

  7. says

    Such beautiful color in this salad! Thanks for linking up at our Gluten Free Fridays party! I have tweeted and pinned your entry to our Gluten Free Fridays board on Pinterest! :)

    What great recipes this week in the link up!

    Cindy from vegetarianmamma.com

  8. says

    Asparagus season has finally arrived here in Scotland! My first batch were just served with butter. My next batch are destined for this pretty recipe. Thanks for sharing! :-)

Trackbacks

Leave a Reply