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All it takes is a sharp vegetable peeler to transform a few favorite veggies into an inventive salad. To shave the asparagus into ribbons, place each spear flat on your work surface so you can pull the peeler evenly down its length.

Recipe by Southern Living April 2015

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Credit: Hector Sanchez; Styling: Buffy Hargett Miller

Recipe Summary test

hands-on:
30 mins
total:
30 mins
Yield:
Makes 8 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Whisk together first 6 ingredients in small bowl. Add oil in a slow, steady stream, whisking constantly, until smooth.

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  • Snap off and discard tough ends of asparagus. Cut squash and asparagus into thin, ribbon-like strips, using a vegetable peeler; place in a large bowl. Add radishes, vinaigrette, 1/4 cup almonds, and 1/4 cup feta; toss to combine. Season with salt and pepper; top with remaining 1/4 cup each almonds and feta. Serve immediately.

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