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Gourmet Spring Salad

Prep time 15 min

Cook time 10 min

Total time 25 min

About

The calendar says today is the first day of Spring.

So out comes my annual Spring To-Do list:

Plan our Spring vacation (Done. Palm Springs here we come.)
Plant the vegetable garden (Got zucchini, snap pea, cucumber, cherry tomato, cantaloupe and watermelon seeds. Now need a non-busy, non-rainy Saturday afternoon to plant everything.)
Clean out the closets (Try not to cry when putting all of Chloe’s 3T and Andrew’s 5T clothes in the Good Will pile.)
Remind myself that age is just a number (Enjoy a fun night out with friends. S’mores and margaritas!)
Paint a room or two (New color on the walls makes me happy. A calming blue for the bedroom and a cheerful yellow for the laundry room.)
Slow down and smell the jasmine (Take an afternoon off each week to push the kids on the swings, weed the garden, or meet the girls for some retail therapy.)
Get ready for Malibu beach days (Bake less cookies, make more salads! Start with this Gourmet Spring Salad.)

This salad is bursting with Spring flavors. Curly endive and dandelion greens combine with fresh asparagus, cherry tomatoes, red bell pepper, red onion and tender hard boiled eggs in a delicious oil-free dressing.

Serves 4

•

4 eggs

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1 bunch Asparagus, ends trimmed

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1 cup Curly Endive

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1 cup Dandelion Greens

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½ cup Cherry Tomatoes, halved

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⅛ cup red onion, thinly sliced

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½ cup red bell pepper, thinly sliced into matchsticks

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2 tablespoons raw honey

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2 tablespoons lime juice

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1 clove Garlic, minced

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2 teaspoons dijon mustard

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1 tablespoon Raspberry Vinegar

Directions

1

Place the eggs in a pan of water, bring to a simmer for 6 minutes. Remove from heat. Crack the eggs all over, then place in a pan of cold water for one minute. Remove from water, peel, and slice. Set aside.

2

Bring a medium pot of salted water to boil. Add the asparagus and cook for 4 minutes. Rinse in cold water then set aside.

3

In a large salad bowl combine the endive, dandelion greens, tomato, onion and pepper.

4

In a small bowl combine the raw honey, lime juice, garlic, dijon and vinegar. Mix well.

5

Coat the salad with the dressing. Top with asparagus and sliced egg.

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