Free Recipe Baby Greens with Almond Vinaigrette
Recipe Type: H Recipes
Recipe Preparation: boil
Cooking Ingredients for Baby Greens with Almond Vinaigrette Recipe
18 Asparagus spears – (abt 1
-lb); hard ends trimmed
1 tb Olive oil
1/2 lb Oyster or white mushrooms;
-stems and caps, finely
-sliced
1 Garlic clove; minced
2 tb Chopped fresh parsley
Juice of 1 lemon
1/4 ts Salt
1/4 ts Freshly-ground black pepper
1 lb Baby greens -; (6 cups
-loosely packed)
(such as oak leaf; mache and
-watercress)
Almond Vinaigrette; see *
-Note
Baby Greens with Almond Vinaigrette Preparation
* Note: See the Almond Vinaigrette recipe which is included in this collection. Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside. Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool. In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top. In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top. This recipe yields 6 servings. Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK – (Show # TH-6152 broadcast 09-06-1996) Downloaded from their Web-Site – Formatted for MasterCook by MR MAD, aka Joe Comiskey – jpmd44a@prodigy.com 09-21-1996 Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.
Cooking Temperature:
Recipe Serves: 6
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