Add a bevy of green to your meal with this spring salad filled with asparagus, artichokes, peas and arugula.
The thought of spring always brings to mind the color green; a color that so perfectly captures the essence of a season filled with freshness and new life.
After a monochromatic winter, the bright green colors of spring produce are certainly a sight for sore eyes. I eagerly await the first bunches of asparagus, artichokes and sweet peas popping up at the market and relish every moment of their too-short season.
There’s rarely a meal during this time of year that doesn’t contain some kind of green and this spring salad is a prime example. Filled with multiple shades of green it’s a mix of everything I love most about spring.
For starters it features some of my favorite spring vegetables like asparagus, peas and artichokes along with arugula all dressed in a chive vinaigrette. Toothsome shards of manchego cheese are also scattered throughout for a nice salty contrast to the peppery greens and grassy vegetables.
It’s quick and easy, not to mention fresh and clean tasting. It makes a great make-ahead salad for picnics since you can blanch the vegetables ahead of time and just toss them with the greens and dressing before serving. It also makes for an excellent lunch any day of the week.
What are your favorite spring vegetables?