RECIPE Spring Vegetable and Grapefruit Salad

A healthy, colourful salad with fresh green vegetables, yellow wax beans and a medley of grapefruit.

INGREDIENTS

Salad

3 cups (750 g) fiddleheads, cleaned

¾ lb(s) (350 g) yellow wax beans, cut into 2 pieces

¾ lb(s) (350 g) asparagus, cut into 3 pieces

3 grapefruits of various colours (white, pink and red)

Vinaigrette

¼ cup (60 mL) olive oil

2 Tbsp (30 mL) lime juice

2 Tbsp (30 mL) chopped fresh chives

Salt and pepper

DIRECTIONS

Salad

1. In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.

2. On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.

Vinaigrette

1. In a bowl, combine all the ingredients with the grapefruit juice. Pour over the salad and toss gently. Season with salt and pepper.


Read more at http://www.foodnetwork.ca/recipe/spring-vegetable-and-grapefruit-salad/20238/#SJBi2Mfe7ry2MQgZ.99

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