Well, today’s featured recipe certainly wins in “The Color Brigade” of foods category. Ginger Asparagus Salad glows with a multitude of colors—and health.
Deep, green asparagus and baby spinach leaves form the base; atop go chopped red and yellow peppers and chopped chives. A ginger dressing of lemon juice, oil, and finely grated ginger ties it all together. Red and green peppers have killer price-tags on them in the grocery produce department; that’s why I’m eyeing our red and yellow pepper plants with great hope. I’d like to think we can harvest the yield of these and chop them and freeze them for use during the year, just as we have done for years with our profuse green-pepper plants.
I made a bowl of Ginger Asparagus Salad and left Hubby at home with it on Sunday night when I went to a ladies’ dinner. All that color—and those healthy ingredients—got his attention. He was so enraptured with the salad, I don’t think he even noticed I was away!
Ginger Asparagus Salad
1 bunch asparagus, trimmed and halved
1/2 cup chives, coarsely chopped
8 ounces (6 cups) baby spinach leaves
1 red bell pepper, chopped
1 yellow bell pepper, chopped
2 tablespoons cooking oil
2 tablespoons fresh-squeezed lemon juice
1 tablespoon honey
2 tablespoons finely grated ginger
In a small bowl mix ginger dressing. Spray with cooking spray a small, shallow skillet. Cook asparagus in skillet over medium heat until the asparagus is cooked through. Place asparagus, hives, peppers, and spinach in a large salad bowl. Pour ginger dressing over the top of the salad; toss gently to combine. Makes 4 servings.