recipetineats4.9
Spring Salad with Goats Cheese
A wonderful way to use seasonal spring vegetables to make an elegant salad that goes with just about everything! This salad combines asparagus, snow peas, peas, cos (romaine). We then add goats cheese for creamy and tangy pops to take it up another notch. You could easily substitute with feta (preferably soft Danish Feta) or if you prefer milder cheese, dollops of fresh mozzarella, bocconcini or fresh ricotta would work beautifully. Or leave the cheese out altogether if you're being truly virtuous!
👥 4 Servings⏱️ Prep & Cook: 15 min⏳ Prep: 10 min🔥 Cook: 5 min👤 Nagi📖 recipetineats
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pot
- ●colander
- ●bowl
📝 Preparation Steps
1
Bring a large pot of water to the boil.
2
Add snow peas to pot, boil for 1 1/⏱️ 2 minutes.
3
Add the asparagus spears, boil for another 1 1/⏱️ 2 minutes.
4
Add frozen peas, and boil for another ⏱️ 30 seconds or until the water just returns to a simmer, and peas turn bright green.
5
Immediately drain, refresh vegetables under cold running water until cooled to stop cooking process.
6
Remove the asparagus and snow peas, blot with paper towels to dry. Leave peas in colander to drain, giving them a toss now and then to help them dry. (It's important to dry vegetables, otherwise it dilutes the dressing and it won't stick. You could use a salad spinner with care, o just let them naturally dry which is easier.)
7
Split the larger baby cos leaves down the middle, use the small ones whole.
8
Cut asparagus stems in half on a slight angle.
9
Shake Dressing ingredients in a jar.
10
Combine vegetables in a bowl, dress and toss.
11
Arrange salad on a platter (Note 5). Top with small chunks of goats cheese. Serve immediately!
Nutrition Facts
calories
206 kcal
fat Content
15 g
serving Size
1 serving
fiber Content
5 g
sugar Content
5 g
sodium Content
450 mg
protein Content
7 g
cholesterol Content
7 mg
carbohydrate Content
12 g
saturated Fat Content
4 g
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