Sunday, March 11, 2007

Spring Salad

1 lb. fresh asparagus, ends snapped off and steamed or roasted just until crisp-tender*
8 cups baby salad greens
2 cups seedless red grapes
8 cooked and drained bacon strips, crumbled
1 (4 oz.) package goat cheese, crumbled
4 green onions, sliced
1/4 cup pine nuts
your favorite Balsamic vinaigrette

Combine all ingredients above and dress salad just before serving. Yum-o!

*You could substitute fresh sugar snap peas for asparagus.

From the March 2007 Southern Living magazine.

1 comment:

Dot said...

I love the look of this salad. Although it's Autumn here, we have the most beautiful red grapes in the stores right now. So fresh and sweet. I think they are called "flame". I'm going to have a go at this salad later today. ;o)