Just what your holiday menu needs to be complete.
It is bright and punchy, thanks to rice vinegar instead of a more traditional lemon juice.
Dijon is added to emulsify the dressing so it will beautifully coat every leaf and vegetable slice.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
Feta adds richness, saltiness, and some creaminess to what is otherwise a very veg-forward salad.
(Don’t mind us if we double the cheese.)
Ingredients
8oz.fresh asparagus, trimmed and cut into 2-in.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
baby spinach and spring mix blend
2medium(3 oz.
radishes)
1/2cupsalted roasted pistachios, coarsely chopped
Directions
Gather all ingredients.
Bring a small saucepan of salted water to a boil over high.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
Add asparagus and cook until bright green and tender-crisp, 1 to 2 minutes.
Using a slotted spoon, transfer asparagus to a bowl of ice water.
Let asparagus sit in ice water 1 minute, then transfer to paper towels and pat dry.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
Whisk together vinegar, honey, Dijon, salt, and pepper in a small bowl.
Slowly drizzle in olive oil, whisking constantly, until fully incorporated.
Combine asparagus, baby spinach and spring mix blend, carrots, and mint in a large bowl.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
Drizzle with 1/4 cup of the dressing and toss to coat.
Arrange greens on a large serving platter and top with oranges, feta cheese, radishes, and pistachios.
Serve with remaining dressing on the side.
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
Recipe Tips From TheSouthern LivingTest Kitchen
Credit:Brittney Cottrell; Food Stylist: Vivien Tran; Prop Stylist: Keoshia McGhee
