Fiddlehead, Pea and Asparagus Salad with Mint Vinaigrette
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This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 188 |
| pro | 9 g |
| total fat | 13 g |
| sat. fat | 3 g |
| carb | 13 g |
| fibre | 4 g |
| chol | 4 mg |
| sodium | 437 mg |
| % RDI: | - |
| calcium | 7 |
| iron | 21 |
| vit A | 42 |
| vit C | 45 |
| folate | 44 |
This vibrant green salad celebrates spring with every bite.
Ingredients
- 1 cup fresh peas or frozen peas
- 12 asparagus spears, cut into 5-inch lengths
- 3 cups fiddleheads
- 3 tbsp extra-virgin olive oil
- 2 tbsp lemon juice
- 1/4 tsp granulated sugar
- 1 pinch salt
- 1 pinch pepper
- 1/4 cup packed fresh mint, chopped
- 1/4 cup crumbled goat cheese
Preparation
In large pot of boiling salted water, blanch peas until tender, 1 to 4 minutes. With slotted spoon, transfer to large bowl of ice water; set aside.
In same pot, blanch asparagus until tender-crisp, about 3 minutes. With slotted spoon, add to peas.
In same pot, blanch fiddleheads for 5 minutes. Drain and add to peas.
Drain vegetables and pat dry. Halve asparagus spears lengthwise.
In large bowl, whisk oil, lemon juice, sugar, salt and pepper; stir in mint. Add fiddlehead mixture; toss to combine. Sprinkle with goat cheese.
In same pot, blanch asparagus until tender-crisp, about 3 minutes. With slotted spoon, add to peas.
In same pot, blanch fiddleheads for 5 minutes. Drain and add to peas.
Drain vegetables and pat dry. Halve asparagus spears lengthwise.
In large bowl, whisk oil, lemon juice, sugar, salt and pepper; stir in mint. Add fiddlehead mixture; toss to combine. Sprinkle with goat cheese.
Source : Canadian Living Magazine: May 2009
- Keywords : Spring; Salad; Peas; Asparagus; Goat Cheese; Blanche/Parboil; Mint; Fiddleheads;
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