After my Seniors Walk and a great gym workout this Saturday morning, I tried a new salad dressing recipe for lunch. I must say it is the BEST dressing I have ever tasted!
I collect cookbooks and every now and then I love to try recipes from them. I write next to each recipe how I liked it, what worked, what didn’t for future reference. My favorite cookbooks have the most notes. My mom did the same thing and now that she’s passed if I ever miss her I can look back at her cookbooks, read her notes and feel she’s still with me.
Since it’s Springtime, I try to steer my eating towards what’s available fresh and grown as locally as I can. I made a nice salad for lunch with baby spinach, asparagus, green onion and this amazingly, delicious salad dressing from the book: THE COOL MOUNTAIN COOKBOOK by Gwen Ashley Walters. It’s a very nice book showcasing recipes from some of America’s best winter resorts.
I tried out ASPARAGUS SALAD with BALSAMIC CRANBERRY VINAIGRETTE from the Rusty Parrot Lodge in Wyoming. I will make it regularly from now on. It only takes a few minutes. You will be very happy you took them to make this!
ASPARAGUS SALAD with BALSAMIC CRANBERRY VINAIGRETTE
½ cup balsamic vinegar
½ cup honey
¼ cup dried cranberries
¼ cup chopped yellow or red onion
1 garlic clove, chopped
½ teaspoon salt
½ teaspoon black pepper
½ cup extra virgin olive oil
1 bunch asparagus – about 30 spears
4 cups baby spinach
4 green onions, sliced thin
Optional: 1 ounce Goat cheese
Place the asparagus in boiling salted water for 2 to 3 minutes only. Then take out quickly and place in ice water so the stalks maintain their fresh green color. Take out and cool in a bowl in the refrigerator while making dressing.
Place all dressing ingredients except olive oil in a blender and blend for 10 seconds. Turn off and pour a little oil in, place cover back on, blend for a few seconds and repeat until all oil is gone. The dressing should be nice and frothy. It will still be a bit chunky and that’s fine.
Place the spinach in 4 bowls, add the asparagus stalks. Divide goat cheese pieces up between the 4 bowls and pour the salad dressing evenly between the bowls. Sprinkle the green onion slices on top and serve.