inspired by a recipe in Best Summer Weekends Cookbook by Jane Rodmell
number of servings depends on volume of ingredients chosen
greens – spinach, romaine, mixed greens, arugula, etc., cleaned and dried
asparagus, sliced diagonally
green beans, sliced diagonally
broccoli, cut into small florets
snow or snap peas
green onions, finely sliced
chives, chopped
cucumber, diced
golden raisins, washed and drained
pine nuts, toasted
1/2 lb. bacon, cooked crisp and chopped
Blanch asparagus, broccoli, green beans, snap peas one after the other for 1 – 2 minutes. Lift out with a slotted spoon and refresh in ice water. Combine greens, vegetables and raisins. Toss to mix well. Add Creamy Citrus Dressing and toss again. Chill for an hour before serving to let flavors blend. Just before serving, add pine nuts and bacon and toss again.
This is a keeper. I’ll be making this one on the weekend along with the salad dressing. Thank you for the INSPIRATION 🙂
Chirp
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