Asparagus and Chanterelle Salad
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Difficulty:
easy
Difficulty
Preparation:
20 min.
Preparation
ready in 28 min.
Ready in
Healthy, because
Even smarter
This hearty salad is a great side dish or a main course, especially for vegans and vegetarians. It contains plenty of nutrients like fiber, vitamin D, and copper from the mushrooms and asparagus.
If you want some more protein, add some grilled chicken.
Author of this recipe:
EAT-SMARTER
all recipes of this author
Ingredients
for
4
- For Dressing
- 2 Tbsps balsamic vinegar
- 4 Tbsps olive oil
- salt (to taste)
- freshly ground Black pepper (to taste)
- For Salad
- 16 ozs fresh, green Asparagus (washed and trimmed)
- salt (to taste)
- 1 Tbsp butter
- 3 cups Chanterelle (cleaned)
- 4 cups mixed spring greens (washed and spun dry)
- 20 ripe Cherries (washed)
- 2 Tbsps Sage flower
- 2 Tbsps Dandelion flower
- 2 Tbsps Borage flower
Preparation steps
1.
For Dressing:
2.
In a small bowl, whisk the balsamic vinegar, oil, salt and pepper together. Set aside.
3.
For Salad:
4.
Blanch the asparagus spears in salted boiling water for about 4 minutes. Plunge asparagus into ice cold water and drain well. Set aside.
5.
Heat the butter in a skillet over medium heat. Saute the mushrooms briefly and set aside.
6.
Divide spring mix greens between 4 plates. Arrange asparagus, mushrooms, cherries and edible flowers artfully on the plates. Drizzle with dressing and serve.
