Green salad skips the leafy portion

  • By Alison Ladman Associated Press
  • Thursday, June 26, 2014 2:29pm
  • Life

With salad season in full swing, it’s inevitable that you soon will be sick of your go-to mix of greens.

So we decided to create a green salad that will keep you coming back for more. And not a single leafy green is harmed in the making of this meal. We combine fresh green beans, asparagus, snow peas and zucchini for a fresh and delicious take on a not-so-basic green salad.

And since we already were mixing things up, we created a zippy orange-Dijon vinaigrette to tie everything together.

Shades of green salad

12 ounces fresh green beans, cut into 2-inch pieces

1 bunch asparagus, cut into 2-inch pieces

1 cup snow peas, sliced lengthwise

1 medium zucchini, halved, seeds scraped out, then cut into thin half moons

2 tablespoons extra-virgin olive oil

2 tablespoons grated shallot

Zest and juice of 1 orange

2 tablespoons sherry vinegar

1 teaspoon Dijon mustard

Kosher salt and ground black pepper

1 avocado, sliced

Manchego cheese, to serve

Fresh dill, to serve

Honey, to serve

Bring a large pot of salted water to a boil. Fill a large bowl with ice water and have it near the stove.

Add the green beans to the boiling water and blanch for 1 to 2 minutes, or until crisp-tender and bright green. Use a slotted spoon to quickly transfer them from the boiling water to the ice water. While the green beans cool, add the asparagus to the boiling water and blanch for 3 to 4 minutes, depending on the thickness of the stalks, until just barely tender. Transfer the asparagus to the ice water with the green beans.

Once they have cooled, drain the green beans and asparagus, pat them dry and transfer to a large bowl. Add the snow peas and zucchini.

In a small bowl, whisk together the olive oil, shallot, orange zest and juice, vinegar and mustard. Season with salt and pepper. Pour the dressing over the vegetables and stir gently to coat well. For best flavor, allow the vegetables to marinate in the dressing for at least 30 minutes.

Serve topped with sliced avocado, grated manchego cheese, sprigs of dill and a drizzle of honey.

Servings: 6

Nutrition information per serving: 200 calories; 110 calories from fat (55 percent of total calories); 13 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 18 g carbohydrate; 7 g fiber; 9 g sugar; 7 g protein; 130 mg sodium.

More in Life

Dance company brings Tetris video game to the stage

Dancing quartet Arch8 turns the tile-matching puzzle game into a wacky dance routine.

From appetizers to dessert: FIVE full of gastronomic surprises

The restaurant slash bistro in Edmonds earns its singular name with its star-studded menu.

Scholastic medal winner is 15 and making college-level art

Clare Kaiyala is one of 10 national Scholastic Art Writing Awards winners from Snohomish County.

Hit-man movie ‘You Were Never Really Here’ hypnotizes

Joaquin Phoenix looks remarkably awful in this new thriller about a hired killer.

Stanley Tucci’s latest film paints incomplete portrait of artist

“Final Portrait” lacks the strength to be the “Big Night” of movies about art.

It’s National Poetry Month, so here’s a poetry double-dare

If you aren’t into verse, here are three books that might change your mind.

Secret of a perfect chicken sandwich: roast the bird yourself

Add to the perfection by topping it with bacon, sun-dried tomato pesto, arugula, mayo and romaine.

Crisped rice treats without the cloying marshmallow? Sweet

This recipe calls for a coating of honey and peanut butter rather than melted marshmallows.

‘Bravetart’ wins Piglet bakeoff for its iconic dessert recipes

It’s just desserts: Day 7 of Food52’s cookbook competition pits ‘Bravetart’ against ‘Tartine All Day.’

Most Read