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
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.
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.
- 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
- 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