Saladsbillyparisi5.0
Spring Salad Recipe
This Spring Salad recipe with lemon vinaigrette is packed with seasonal greens and vegetables like asparagus and green beans. The flavor is fresh, bright, and full of everything I love about spring. The candied pecans add the perfect touch of sweetness and crunch, and I think you’re going to love how all these ingredients come together in the most delicious way.
👥 6 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 30 min🔥 Cook: 10 min👤 Chef Billy Parisi📖 billyparisi
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- pot
- bowl
📝 Preparation Steps
1
Start by preparing the lemon vinaigrette dressing and set it aside.
2
Make the candied pecans and then set them to the side.
3
Cook the farro according to the package, rinse it, and chill it.
4
Make the candied pecans and set them aside.
5
Par boil the green beans, asparagus, and peas in a large pot of boiling salted water. First, add in the beans and asparagus for ⏱️ 90 seconds and then add in the peas and cook for a further ⏱️ 90 seconds.
6
Rinse and chill the vegetables immediately.
7
To Plate: Place the greens in a large bowl and accessorize with the cooked farro, par-boiled green beans, asparagus and peas, hard-boiled eggs, cherry tomatoes, radishes, candied pecans, avocados, and micro green and serve alongside the vinaigrette.
cooked Farro4 cups
Nutrition Facts
calories
777 kcal
fat Content
11 g
serving Size
1 serving
fiber Content
25 g
sugar Content
44 g
sodium Content
323 mg
protein Content
23 g
cholesterol Content
197 mg
carbohydrate Content
152 g
saturated Fat Content
4 g
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