Asparagus and Snow Pea Salad

jltitus — Sat, 13 Sep 2008 23:34:49 +0000

Ingredients:

1 lb. fresh asparagus
¼ lb. snow peas
Peanut dressing
2 Tablespoons fresh lemon juice
2 tablespoons peanut butter
2 tablespoons soy sauce
1 tablespoon dark sesame oil
1 tablespoon mild honey, or more to taste
Sliced scallions
Mung bean sprouts
Quartered cherry tomotoes

Directions:
Rinse the asparagus and remove the tough stem ends. Steam or boil the spears until tender but still crisp, about 5 minutes. Drain, rinse under a gentle stream of cold running water or plunge into a pot of cold water to cool them quickly, and drain again. Set aside in a serving bowl.
Remove any tough stem ends from the snow peas. Blanch for just a minute or two, until the color brightens and they are crisp-tender. Drain, rinse with cold water, and drain again. Add the snow peas to the serving bowl and refrigerate.
When ready to serve, whisk together all of the dressing ingredients in a small bowl until smooth. Drizzle the asparagus and snow peas with the dressing, top with some scallions and mung sprouts, and garnish with a few cherry tomato quarters.

(Serves 6)

We get excited when fresh asparagus and snow peas become abundant in our local markets. The lovely presentation of these wonderful, bright green vegetables makes this a delightful spring and early summer salad. We use both asparagus and snow peas, but if you prefer to make the salad with only one or the other, use 1 ½ pounds of asparagus or a pound of snow peas.

No related posts.

Related posts brought to you by Yet Another Related Posts Plugin.

Antipasto Salad

jltitus — Sat, 13 Sep 2008 03:35:54 +0000

Ingredients:

½ cup vegetable oil
3 Tablespoons red wine vinegar
1 clove garlic, minced
1 teaspoon basil, dried
⅛ teaspoon red pepper, crushed dried
1 teaspoon salt
6 ounces macaroni
¼ cup Parmesan cheese, grated
2 cups broccoli florets
4 ounces pepperoni, thinly sliced and separated into rings
10 cherry tomatoes, halved
½ cup mozzarella cheese, shredded

Directions:
Cook pasta in a pot of boiling salted water until al dente.

Drain. In large bowl, stir together oil, vinegar, garlic, basil, and salt and pepper.

Toss with warm macaroni to coat well.

Toss with Parmesan.

Cover, and refrigerate 2 to 3 hours.

Add broccoli, pepperoni, and tomatoes; toss well.

Sprinkle with mozzarella cheese, and serve.

(Serves –)

Pumpkin soup with smoked paprika This weekend was a busy one full of all sorts...

Related posts brought to you by Yet Another Related Posts Plugin.

jltitus » salads

Asparagus and Snow Pea Salad

Antipasto Salad