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Title: Red, White & Green Summer Salad
Categories: Salad Herb
Yield: 6 Servings
| 30 | Spinach leaves | |
| 12 | Arugula leaves | |
| 1/2 | Jicama; peeled & shredded | |
| 24 | Asparagus spears | |
| VINAIGRETTE | ||
| 1 | pk | Frozen raspberries; 10oz, |
| . drained | ||
| 6 | tb | Olive oil |
| 1/4 | c | Whipping cream |
| 1 | tb | Raspberry vinegar |
| Salt to taste | ||
| GARNISHES | ||
| 1/4 | c | Pecans; chopped |
| 1 | tb | Chives; freshly snipped |
| Freshly milled lemon pepper | ||
This healthful spring salad may be served as a refreshing light meal or a side dish.
DIRECTIONS:
Carefully wash and remove the stems from the spinach and arugula. Wrap in paper towels and refrigerate until ready to use.
Steam the asparagus spears for about 7 minutes. Drain and plunge immediately into ice water. Drain again.
Puree the raspberries in a food processor or blender, then press through a wire sieve with a spoon. Discard the seeds. Place the oil, cream, vinegar, salt and strained raspberries in the container of a food processor or blender and pulse just to combine.
Arrange the spinach and arugula leaves in a circular pattern on chilled plates. Fan the asparagus spears on top of the greens. Place the shredded jicama in a cloud shape above the asparagus tips. Drizzle the vinaigrette over the cloud in a lightning-bolt pattern. Sprinkle the pecan bits and chives over all. Pass the lemon pepper.
Makes about 6 servings.
Source: Janet K. Perry, Hoffman Estates, Illinois ** The Herb Companion -- Jun/Jul 96 **
Scanned and formatted for you by The WEE Scot -- paul macGregor
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