Spring harvest salad

4 servings

Ingredients

Quantity Ingredient
½ pounds Fresh beets
2 cups Small fresh broccoli spears
4 cups Torn young dandelion greens,
Washed and dried
2 Green onions, finely
Chopped
1 large Clove garlic, minced
1 tablespoon Chopped fresh parsley
1 tablespoon Chopped fresh cilantro
2 tablespoons Chopped boiled green peanuts
(optional)
3 tablespoons Olive oil
2 teaspoons Red wine vinegar
2 teaspoons Balsamic vinegar
2 teaspoons Honey
⅛ teaspoon Salt, or to taste
⅛ teaspoon Freshly ground black pepper,
Or to taste

Directions

In a medium saucepan, cook the beets in 1 quart boiling water until just tender, about 15 to 20 minutes. Drain, allow to cool, then peel and dice. Set aside.

Rinse the saucepan and bring a second quart of water to a boil over high heat. Add the broccoli spears and cook until tender and bright green, about 3 minutes. Drain and place in a bowl of ice water to chill. When chilled, drain and set aside.

In a large bowl, combine the beets, broccoli, dandelion greens, green onions, garlic, parsley, cilantro, and, if desired, the peanuts.

In a small bowl, whisk together the olive oil, vinegars, honey, and salt and pepper. Pour this vinaigrette over the vegetables and gently toss to lightly coat all ingredients. Serve immediately.

Yield: 4 to 6 servings

CHEF DU JOUR DORI SANDERS SHOW #DJ9297

Related recipes