Spring Greens and Asparagus Salad with Lemon Dill Vinaigrette


1 pound green asparagus, trimmed and cut into (2-inch) pieces
2 ¼ teaspoons salt, divided
2 tablespoons minced shallots
2 tablespoons white balsamic vinegar
2 tablespoons extra-virgin olive oil
½ teaspoon grated lemon rind
1 teaspoon lemon juice
¼ teaspoon sugar
¼ teaspoon freshly ground black pepper
1 tablespoon chopped fresh dill
1 (5-ounce) package mixed salad greens
Parmesan Rounds


Cook asparagus and 2 teaspoons salt in boiling water 2 minutes or until crisp-tender. Drain asparagus and rinse under cold water; drain.
Combine remaining 1/4 teaspoon salt, shallots, and next 7 ingredients (through dill) in a small bowl, stirring with a whisk.
Combine asparagus and greens in a large bowl. Drizzle with dressing; toss gently to coat. Serve with Parmesan rounds.

Yield: 8 servings 80 calories; 6 grams fat

Parmesan Rounds:
Place a non-stick cookie sheet in an oven preheated to 325°F. While the cookie sheet is getting hot grate 1 ½ cups Parmesan cheese. Sprinkle 3 tablespoons of cheese in a pile about the size of a small cookie on the hot cookie sheet. Bake for about 3 - 4 minutes. As the rounds cool remove them carefully to a paper towel.
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