Spring Salad

When I first started really getting into cooking, I found a website called Green Kitchen Stories.  The photos were gorgeous and I loved the family’s story.  More important than anything, the recipes were out of this world!  Here’s a tweak of a recipe for a spring vegetable salad from their new cookbook, Green Kitchen At Home.

 

spring salad.jpg

INGREDIENTS

1 ½ cups cooked quinoa
3 rainbow carrots
½ bunch asparagus
1 cup frozen green peas
¼ cup shaved raw radish
a handful of baby lettuce greens
2 Tbsp toasted sunflower seeds
1 pear, cubed
1 Tbsp ground flaxseed
1 Tbsp Garlic Expressions dressing
3 Tbsp pesto
salt & pepper to taste
1 Tbsp olive oil

 

DIRECTIONS

  • Microwave the frozen green peas for 2 minutes and set aside.
  • Cut the pear into cubes and set aside.
  • Stir the pesto and quinoa together and add a little pepper to taste.
  • To assemble:  Add the carrots and asparagus in a bowl on opposite sides.  Fill in with the baby greens, quinoa, peas, and radish.
  • Top with sunflower seeds, pear, and flaxseed.
  • Preheat oven to 400 degrees.
  • Set the frozen green peas out to thaw.
  • Wash and split the carrots.  Lay the carrots and asparagus on a baking sheet (I use Non-stick Reynold’s wrap to line my baking sheet).  Pour or spray olive oil over and add some freshly ground salt and pepper over the veggies to taste.  Bake for 35 minutes.
  • Cook the quinoa according to the directions and set aside to cool down
Lunch, Dinner, VegetarianMarie Kellysalad, radish, asparagus, peas, carrots, lettuce, quinoa, pesto, pear, sunflower seeds, flaxseedComment