On The Lighter Side…

These Springtime salads are guaranteed to bring your taste buds to life! Shop the freshest ingredients from our very own South Carolina State Farmers Market, which provides the Greater Columbia area a fresh and colorful assortment of certified SC grown fruits, vegetables, and more! With the peak season approaching for locally grown produce (April), be sure to stop by and gather your goodies for these delicious recipes. Produce arrives daily. 3483 Charleston Hwy | 737-4664.


Roasted Asparagus Salad

Asparagus provides a wide variety of antioxidant nutrients, digestive support and is a risk reducer for certain types of cancer.

1 1/2 pounds fresh asparagus
1/2 cup olive oil, divided
1 1/2 tablespoons chopped fresh basil, divided
1/2 teaspoon lemon pepper
1/2 teaspoon salt, divided
1/4 cup balsamic vinegar
1 garlic clove, minced
1 cup halved cherry tomatoes (about 1/2 pt.)
1/2 cup chopped red bell pepper
1/4 cup finely chopped red onion
1 head Bibb lettuce, torn into bite-size pieces
1 avocado, sliced

Preheat oven to 425°. Snap off and discard tough ends of asparagus; remove scales with a vegetable peeler, if desired. Stir together 1 Tbsp. olive oil, 1 1/2 tsp. chopped basil, 1/2 tsp. lemon pepper, and 1/4 tsp. salt in a large bowl. Add asparagus to olive oil mixture, and toss gently to coat. Place asparagus on a lightly greased baking sheet and bake at 425° for 13 to 15 minutes. Cool 10 minutes. Whisk together balsamic vinegar, garlic, and remaining 7 Tbsp. olive oil, 1 Tbsp. basil, and 1/4 tsp. salt. Toss together tomatoes, bell pepper, onion, and 1 Tbsp. balsamic vinegar mixture. Arrange lettuce on individual serving plates. Top with tomato mixture and asparagus. Add avocado just before serving. Drizzle with remaining balsamic vinegar mixture.

Note: To make ahead, toss together tomatoes, bell pepper, and onion without dressing. Store these ready-to-use ingredients in an airtight container in the refrigerator up to five hours. The dressing and asparagus can also be made up to eight hours before serving.


Strawberry-Spinach Saladstrawberry-spinachsalad

1/4 red onion, thinly sliced
2 (6-oz.) bags baby spinach
1 (16-oz.) container strawberries, quartered
1 (4-oz.) package crumbled blue cheese
1/2 cup sliced toasted almonds
Bottled red wine vinaigrette
Salt and freshly ground pepper to taste

Toss together red onion and next 4 ingredients in a large bowl. Drizzle with red wine vinaigrette; sprinkle with salt and pepper to taste.

Note: For a tasty flavor combination, replace the almonds, blue cheese, and red wine vinaigrette with pecans, goat cheese, and balsamic vinaigrette

More recipes at SouthernLiving.com

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