Edible Omaha

SPRING GREENS SALAD WITH HONEY-GINGER DRESSING

Serving: 4–6

Salad:

1 pound asparagus (about 1 bunch), washed and trimmed

6 cups mixed fresh spring greens

5 scallions, sliced

1 cup chopped fresh vegetables (carrots,

celery, mushrooms and/or radishes)

Dressing:

1 tablespoon plus 1 teaspoon rice

vinegar, divided

2 teaspoons extra virgin olive oil

1 teaspoon fresh lemon juice

½ teaspoon grated fresh ginger

½ teaspoon honey

Salt and pepper

Bring a medium pot of water to a boil. Cut asparagus into 1-inch pieces. Add asparagus to boiling water and cook until crisp-tender, about 2 minutes.

Remove from heat and transfer asparagus to an ice bath. Drain.  Mix greens, scallions and asparagus in a large bowl. Add vegetables. In a small bowl, whisk together vinegar, oil, lemon juice, ginger, honey and salt. Drizzle dressing over salad, and sprinkle with salt and pepper. Serve immediately.

Adapted from www.MarthaStewart.com


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