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Baby Greens With Almond Vinaigrette Recipe - Cooking Index

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Baby Greens With Almond Vinaigrette

Type: Vegetables
Courses: Salads, Side dish
Serves: 6 people

Recipe Ingredients

18   Asparagus spears - (abt 1 lb) - hard ends trimmed
1 tablespoon 15mlOlive oil
1/2 lb 227g / 8ozOyster or white mushrooms, stems and caps - finely sliced
1   Garlic clove - minced
2 tablespoons 30mlChopped fresh parsley
  Juice of 1 lemon
1/4 teaspoon 1.3mlSalt
1/4 teaspoon 1.3mlFreshly-ground black pepper
1 lb 454g / 16ozBaby greens - (6 cups loosely packed) (such as oak leaf, mache and watercress)
  Almond Vinaigrette - see * Note

Recipe Instructions

Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside.

Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool.

In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top. In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top.

Hints

Note: See the "Almond Vinaigrette" recipe which is included in this collection.


Source:
TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) - Downloaded from their Web-Site - http://www.foodtv.com

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