2013 Kids Recipe Challenge winning recipe: Honourable Mention
Rojina of Thornhill, enjoys this recipe for it’s colour and delicious taste.
Both refreshing and colourful, this salad will be a big hit for lunch or dinner. If asparagus is not available, look for green beans as an easy and tasty substitute. In summer, look for a variety of colourful heirloom tomatoes for more colour and sweet taste.
Preparation Time: 10 minutes
Cooking Time: 4 minutes
Makes: 8 cups (2 L), serving size: 2 cups
- You can substitute the same amount of green beans for the asparagus.
- You can substitute 1 container (5 oz/150 g) of mâche (lamb’s lettuce) for the Boston lettuce.
- Increase the protein and make a more filling meal by adding your choice of chickpeas, grilled chicken or poached salmon.
Ingredients
|
Dressing: |
Lemon zest |
1/2 tsp (2 mL) |
Extra virgin olive oil |
3 Tbsp. (45 mL) |
White wine vinegar |
2 Tbsp. (30 mL) |
Salt and freshly ground black pepper |
A pinch each |
Salad: |
|
Asparagus spears |
8 oz (227 g)
|
Boston lettuce |
1 small head
|
Baby arugula or spring mix |
1 cup (250 mL)
|
Tomatoes |
4 (about 1 lb/454 g)
|
Black olives, pitted |
12
|
Toasted pine nuts or slivered almonds |
1 Tbsp (15 mL)
|
Directions
-
Wash hands with soap and warm water for at least 20 seconds. Clean all countertops and equipment used for food preparation.
-
For the dressing, gently rinse lemon under cool running water, grate zest and place in a small bowl. Add oil, vinegar, salt and pepper into the bowl and whisk the ingredients together; set aside in the fridge.
-
Gently rinse asparagus, lettuce, arugula and tomatoes under cool running water. Tear lettuce into bite size pieces and slice tomatoes; set aside.
-
In a pot of boiling water, cook asparagus for about 4 mins or until bright green and tender crisp. Drain well and rinse with cold water. Drain again, Chop into 2-inch (5cm) pieces.
-
In a large platter or bowl, arrange lettuce and arugula around the edge for the base of salad. Place the sliced tomatoes in a circle on top of the lettuce and asparagus in the center.
-
Sprinkle with olives and pine nuts. Drizzle with dressing to serve.
Nutrition Information per 2 cups:
Calories: 155 kcal
Protein: 3 g
Fat: 13 g
Carbohydrate: 8 g
Fibre: 3 g
Sodium: 130 mg
Last Update – July 4, 2024