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Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing Recipe

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This recipe for Spring Salad with Shaved Asparagus and Lemon-Parsley Dressing is from , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Spring Salad:
1 bunch asparagus, shaved
1 bunch radishes (8 radishes), thinly sliced
1 large bulb fennel, thinly sliced
¼ red onion, thinly sliced
½ c. raw walnuts, chopped
½ c. feta cheese crumbles

Lemon-Parsley Dressing:
Zest of 1 lemon
3 Tbsp. fresh lemon juice
1 Tbsp. white vinegar
2 Tbsp. olive oil
2 Tbsp. fresh parsley, chopped
3 cloves garlic, minced
¾ tsp. kosher salt (to taste)

Options for serving:
Hard boiled eggs
Avocado
Directions:
Directions:
To Make the Lemon-Parsley Dressing:
Whisk together all of the ingredients for the dressing and set aside until ready to use.

To Make the Spring Salad:
Rinse all of the vegetables well and chop off the tough ends of the asparagus and discard.
Run a vegetable peeler (or potato peeler) down the full length of each stalk of asparagus, adding the shavings to a large salad bowl. Once you get down to the center of the asparagus and it becomes difficult to peel, you can chop the remaining parts finely and add it to the salad. Thinly slice the radishes and fennel bulb and add to the salad bowl along with the chopped walnuts and feta cheese. Pour all of the lemon-parsley dressing over the salad and toss well.

If desired, serve the salad with chopped hard boiled eggs and avocado.
Number of Servings: 4
Number Of Servings:
Number Of Servings:
4
Personal Notes:
Personal Notes:
This salad is crisp, zesty, flavorful and healthy – perfect to cool your spring fever. Made this for our family Easter get together one year -- Wonderful!

 

 

 

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