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Garden to table 04-05-17

As Spring “blows” onto Crow Mountain, the warmer days and cool nights coaxes a bounty of fresh spinach and asparagus from the ground. Those first stalks of asparagus peeking out always are cause for excitement in our kitchen. As usual, I try and use what is fresh and seasonal and the combination of spinach, spring onion and asparagus makes a perfect combination for a luscious salad.

This will perk up your taste buds and get you ready for summer swim suit time.

Spinach and orange salad with

fresh roasted asparagus and sunflower seeds

2-3 cups loosely packed spinach leaves, cleaned and de-steamed and broken into bite-size pieces

3 small green onions, thinly sliced

1 medium orange or tangerine, peeled and sectioned

1 pound fresh asparagus, lightly roasted or grilled and cut into bite-size pieces

1/2 cup roasted sunflower or pumpkin seeds

2 Tbsp extra virgin olive oil

1 tsp. low sodium soy sauce

2 Tbsp. fresh orange juice

1 Tbsp. fresh lemon juice

1 tsp honey

1/8 tsp. ground ginger

1/4 tsp. coarsely ground black pepper

In a medium salad bowl, toss together the spinach, green onion, asparagus and orange sections.

To make the dressing, in a small bowl, whisk together remaining ingredients , except the sunflower seeds. Drizzle dressing over salad and toss to coat. Garnish with sunflower or pumpkin seeds.

 

 

 

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