Spring is here, and so are the wonderful spring vegetables for all to enjoy. This salad is light, fresh, and satisfying.
Ingredients
1 bag organic spring mix
4 eggs, hard-boiled, sliced in half
1 bunch asparagus, stemmed
1 large tomato, cut in wedges
1 baby cucumber, sliced
3 scallions, chopped
1/4c. sliced almonds
1/4c. olive oil
1/8c. rice vinegar
1t. horseradish mustard
1/2t. garlic powder
Salt & pepper to taste
Pour two cups of water into a sauce pan and bring to a boil. Place the asparagus in the water and blanch for one minute. Remove asparagus, and set aside. Assemble all ingredients, excluding eggs. Mix the vinaigrette and dress the salad. Place eggs on top when finished tossing. Serves 4.
Horseradish Mustard Vinaigrette
Mix olive oil, vinegar, mustard, garlic powder, salt & pepper, whisk well.
Photography by, Natryl1
