Tender Baby Greens Salad With Yellow Beets, Asparagus, And Sugar Snap Peas
- 2 tablespoons B. Lloyd's Glazed Walnut Pieces
- 1 1/2 to 2 cups tender baby greens
- 1 small yellow beet with green tops for roasting (*see instructions below)
- 3 asparagus spears, blanched and cut into bite size pieces (**see instructions below)
- 4 sugar snap peas, cold and crisp
- 1 tablespoon red onion, thinly sliced
- 1 to 2 tablespoons prepared balsamic vinaigrette
- Toss greens, sliced beets, asparagus, sugar snap peas and onions together in a serving bowl. Drizzle with balsamic vinaigrette. Top with B. Lloyd's Glazed Walnut Pieces.
- *To roast a beet: Preheat oven to 350 degrees F. Cut beet greens to within 1 inch of top of beet. Place on a piece of aluminum foil and place in the oven for 45 minutes or until tender. Remove from oven. When cool, peel off the outer skin and cut into slices for salad.
- **To blanch asparagus: Fill a saute pan with 1 inch of water and bring to a boil. Have a bowl of ice water on the side. Cut asparagus into bite size pieces and drop into boiling water. Cook just until the color turns a bright green (approximately 30 seconds). Remove from pan and place immediately into the ice water. Remove after cooled and add to salad.
roasting, sugar snap peas, red onion, vinaigrette
Taken from www.epicurious.com/recipes/member/views/tender-baby-greens-salad-with-yellow-beets-asparagus-and-sugar-snap-peas-50049893 (may not work)