The first-of-the-crop Ontario vegetables combined in a fresh, hearty salad with a light vinaigrette dressing and crispy bacon make this chopped salad ideal for a packed lunch or a supper for a warm spring evening.
Preparation Time:
Cooking Time:
Serves: 4-6
Ingredients
- 12 oz (375 g) Ontario Asparagus, trimmed
- 1 cup (250 mL) fresh Ontario Peas
- 3 tbsp (45 mL) red wine vinegar
- 1 tsp (5 mL) Dijon mustard
- 1/2 tsp (2 mL) salt
- Pepper
- 1/4 cup (50 mL) vegetable oil
- 2 large Ontario Greenhouse Tomatoes, chopped
- 1 Ontario Greenhouse Sweet Yellow Pepper, chopped
- 6 slices Ontario Bacon, cooked crisp and chopped
- 1 tbsp (15 mL) chopped Ontario Chives
Instructions
Cut asparagus on diagonal into 1/2-inch (1 cm) pieces; set aside.
In medium saucepan of boiling water over high heat, boil peas for 2 minutes. Add asparagus and boil until vegetables are just tender-crisp, about 3 minutes. Drain and rinse under cold water until chilled. Drain well and pat dry.
In large bowl, whisk together vinegar, mustard, salt and pepper to taste; gradually whisk in oil, until blended. Add drained peas and asparagus, tomatoes and yellow pepper; toss to coat. Sprinkle with bacon and chives.
Tips:
Choose asparagus stalks that are medium thickness for the best results in this salad. If you have thick stalks, cut them into thinner slices to ensure they cook in 3 minutes and remain tender.
Change up the fresh herb. Instead of chives, or in addition to them, try basil, mint, tarragon or parsley, or a smaller amount of thyme.
Ontario Asparagus is available from May to June.
Nutritional information
1 Serving (when recipe serves 6):
- PROTEIN: 6 grams
- FAT: 12 grams
- CARBOHYDRATE: 10 grams
- CALORIES: 169
- FIBRE: 4 grams
- SODIUM: 386 mg