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Spring Salad

Vary this salad with whatever you have in your grocery cupboard or fridge. Asparagus or fine green beans are delicious grilled. Hardboiled eggs give colour and the Char-grilled Antipasti Vegetables add a touch of class.

You Will Need:

Main Dish

Method:

Season the asparagus or green beans with Green Onion Seasoning and drizzle with 1 T (15 ml) olive oil.

Grill briefly on a hot griddle pan until marked all round. Keep on one side. Cut open the bag of Sun-dried Tomatoes. Place a colander or sieve over a smallish mixing bowl and decant the Sun-dried Tomatoes into the sieve.

Reserve the vinaigrette in which they were packed. Arrange the baby spinach or butter lettuce on a platter. Add the Sun-dried Tomatoes together with the grilled asparagus or beans. Top with halved hard-boiled eggs, seasoned with Seasoned Sea Salt.

Drizzle some of the retained vinaigrette and extra olive oil over the salad before serving.

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