Spring Vegetable Salad
Servings Prep Time
6people 5minutes
Cook Time
Servings Prep Time
6people 5minutes
Cook Time
  • 8 asparagus tips
  • 1/2 cup fresh peas
  • 8 baby carrots, peeled
  • 1/2 pound green beans, halved
  • 1/2 cup fava beans, cleaned and shelled
  • 1/2 basket cherry tomatoes, halved
  • 2 shallots, minced
  • 1/4 cup Italian parsley, minced
  • 2cups baby lettuce, cleaned (or use bagged herb lettuce mix)
  • Salt and pepper
  • Honey Malt Vinaigrette
  • 1 tablespoon honey
  • 1tablespoon minced garlic
  • 4tablespoons malt vinegar
  • 1/4 cup olive oil
  • Salt and pepper to taste
  1. Bring a medium pot of salted water to a boil. Blanch asparagus tips for 30 seconds in boiling water, then place in an ice bath (a large bowl of ice and water) to stop the cooking. Repeat this process with all the vegetables except the tomatoes. Some vegetables may take a little longer, depending on size and thickness.
  2. Combine the honey, garlic and vinegar in a blender. With the blender running, slowly add the oil and blend. Season with salt and pepper to taste.
  3. To assemble, place all vegetables in a large mixing bowl. Add shallots and parsley. Add Honey Malt Vinaigrette, salt and pepper to taste, and mix well.
  4. To serve, place a small pile of mixed vegetables in the center of four salad plates. Top each with a small tuft of baby greens.
Recipe Notes


Calories 262,Fat 14,Perfat 47,Cholesterol 0,Carbo 27,Protein 9,Fiber N/A,Sodium N/A