Spring Salad

Southern Living
Use your favorite brand of bottled balsamic vinaigrette, or make one from scratch.
Makes 4 servings


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1 pound fresh asparagus
8 cups baby salad greens, thoroughly washed
2 cups seedless red grapes
8 cooked bacon slices, crumbled
1 (4-oz.) package goat cheese, crumbled
4 green onions, sliced
1/4 cup pine nuts
Balsamic vinaigrette


Prep: 20 Minutes
Cook: 4 Minutes

1. Snap off and discard tough ends of asparagus; arrange asparagus in a steamer basket over boiling water. Cover and steam 2 to 4 minutes or until asparagus is crisp-tender. Plunge asparagus into ice water to stop the cooking process; drain and cut into 1-inch pieces.

2. Arrange salad greens on a serving platter; top evenly with asparagus, grapes, and next 4 ingredients. Serve with vinaigrette.

Created date

February 2007