Spring Bounty Chopped Salad

 

The first-of-the-crop Ontario vegetables combined in a fresh, hearty salad with a light vinaigrette dressing and crispy bacon make this chopped salad ideal for a packed lunch or a supper for a warm spring evening.

 

PREP TIME: 20 Minutes
COOK TIME: 5 Minutes
SERVINGS: 4-6

 

DIRECTIONS:
Cut asparagus on diagonal into 1/2-inch (1 cm) pieces; set aside.

In medium saucepan of boiling water over high heat, boil peas for 2 minutes. Add asparagus and boil until vegetables are just tender-crisp, about 3 minutes. Drain and rinse under cold water until chilled. Drain well and pat dry.

In large bowl, whisk together vinegar, mustard, salt and pepper to taste; gradually whisk in oil, until blended. Add drained peas and asparagus, tomatoes and yellow pepper; toss to coat. Sprinkle with bacon and chives.

TIP:
Choose asparagus stalks that are medium thickness for the best results in this salad. If you have thick stalks, cut them into thinner slices to ensure they cook in 3 minutes and remain tender.

Change up the fresh herb. Instead of chives, or in addition to them, try basil, mint, tarragon or parsley, or a smaller amount of thyme.

Ontario Asparagus is available from May to June.

ingredients

  • 12 oz (375 g) Ontario Asparagus, trimmed
  • 1 cup (250 mL) fresh Ontario Peas
  • 3 tbsp (45 mL) red wine vinegar
  • 1 tsp (5 mL) Dijon mustard
  • 1/2 tsp (2 mL) salt
  • Pepper
  • 1/4 cup (50 mL) vegetable oil
  • 2 large Ontario Greenhouse Tomatoes, chopped
  • 1 Ontario Greenhouse Sweet Yellow Pepper, chopped
  • 6 slices Ontario Bacon, cooked crisp and chopped
  • 1 tbsp (15 mL) chopped Ontario Chives

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