This is a great SAVORING SPRING salad. It is light, healthy and delicious. I like to serve it as an appetizer for my spring parties and it's also a great idea to serve at an upcoming graduation party or bridal shower. These are beautiful, individual cups that are sure to be the hit of your next party. Simply make all the components ahead of time and assemble right before you are ready to serve. Happy Spring! :)
Ingredients
- 2 cups asparagus, trimmed and cut into 2 inch pieces
- 2 cups Parmesan cheese, freshly grated, plus extra for garnishing
- 1 Meyer lemon, juiced
- 3 tablespoons olive oil
- 2 tablespoons rice wine vinegar
- 1 garlic clove, finely minced
- ¼ teaspoon salt
- ¼ teaspoon pepper
- ¼ teaspoon sriracha sauce
- 2 cups mixed greens
- 1 cup cherry tomatoes, quartered
Instructions
Preheat oven to 400 degrees F.
Steam or roast asparagus until tender-crisp (just a few minutes, depending on thickness). You can make an ice bath and put steamed asparagus in the ice bath to stop the cooking and set the beautiful green color. If you are roasting the asparagus, do not use an ice bath.
On a silicone or parchment lined baking sheet, add 2 tablespoons of Parmesan cheese in a round and gently pat down. Repeat, keeping space between each cheese round.
Bake for 2-3 minutes, then lift each round out and drape over the back side of a mini muffin tin. Bake for an additional 2-3 minutes. Set aside and let cool. For bigger salad cups, use regular muffin tin and about 3 tablespoons of parmesan cheese.
In a large bowl, whisk together the lemon juice, oil, vinegar, garlic, salt, pepper and sriracha.
Add the mixed greens, tomatoes and asparagus to the dressing and gently toss together. Fill the parmesan cups with some salad. Garnish with freshly grated Parmesan cheese.
Source: Adapted from Today Show Food
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