Spring Green Salad with Lemon-Shallot Vinaigrette
This spring green salad is fresh and delicious and a welcome sight when the spring vegetables come into season. The hazelnuts add a nice crunch, while the goat cheese adds a little unexpected creaminess.
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Spring Green Salad with Lemon-Shallot Vinaigrette
- Prep Time: 15 m
- Cook Time: 4 m
- Total Time: 19 m
- Servings: 4
Ingredients
- 1 bunch asparagus
- 1 cup peas fresh or frozen
- 2 cups green leaf lettuce coarsely chopped
- ½ cup orzo, cooked
- ¼ cup fresh mint chopped
- ¼ cup hazelnuts chopped and toasted
- 2 ounces goat cheese crumbled
Lemon-Shallot Vinaigrette
- 2 tablespoons white balsamic vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 tablespoon minced shallots
- 1 lemon zest and juice
- 2 teaspoons fresh thyme chopped
- salt and freshly ground black pepper to taste
- ⅓ cup olive oil
Instructions
- Bring 2 cups of salted water to a boil in medium saucepan. Cut the asparagus into 2-inch pieces. Blanch the asparagus in the water for 3 minutes. Add the peas to the saucepan and cook for 1 minute more. Immediately drain the vegetables and transfer them to an ice bath to stop the cooking process and set their bright green color. (this is called ‘shocking’)
- Make the lemon-shallot vinaigrette. Combing the vinegar, Dijon mustard, honey, minced shallots, lemon juice and zest, thyme and black pepper in a small bowl. Drizzle in the olive oil, whisking constantly. Whisk until the vinaigrette comes together and has thickened. Season to taste with salt.
- Place the salad greens in a large salad bowl and add the asparagus, peas, orzo and mint. Drizzle some of the vinaigrette over top and toss everything together. Season with salt and freshly ground black pepper. Add additional dressing, if desired. Top with the hazelnuts and the goat cheese. Serve immediately or refrigerate until ready to serve.
Nutrition Facts
Spring Green Salad with Lemon-Shallot Vinaigrette
Amount Per Serving
Calories 393
Calories from Fat 234
% Daily Value*
Fat 26g40%
Saturated Fat 5g25%
Cholesterol 6mg2%
Sodium 80mg3%
Potassium 505mg14%
Carbohydrates 31g10%
Fiber 6g24%
Sugar 8g9%
Protein 11g22%
Vitamin A 2775IU56%
Vitamin C 39.8mg48%
Calcium 93mg9%
Iron 4.6mg26%
* Percent Daily Values are based on a 2000 calorie diet.
The 1/2 c. orzo in the recipe, is that the uncooked amount or cooked ? I cooked the 1/2 c. and it was sufficient for the recipe.
Hi MaryAnn,
That is ½ cup dried orzo and then you cook it. Hope you enjoyed the recipe.
ML
Meredith,
This salad looks yummy. Thanks for posting. I’m interested in recipes that are more plant based and will help enable me to transition to a Mediterranean diet.
This salad is simply delicious. I made it tonight as a side dish with pasta; three of us polished off the whole thing, and my daughter took the rest of the salad dressing home. It’s a really healthy combination of vegetables, and the mint takes the flavor to a whole new level. I used a cup of cooked orzo, and agree that it was enough for the recipe, especially as a side. Thanks so much for posting this on Facebook – it’s going into permanent rotation.
This salad is a real winner. My family loves it and so do my guests. It is a wonderful idea for a summer dinner, but I just made it again in January and everyone was very happy. We gobbled it up in a meal and a half. And we had some leftover dressing so I can use it again tomorrow. Thank you so much Blue Jean Chef!
Thanks very much, Tanya!
ML
This one of the best salads I’ve ever made. Sooooo good.
Looks delicious!!
I have a question…What other cheese can be used instead of goat cheese?
You could easily substitute feta cheese crumbles, or leave the cheese out altogether if you prefer.
Your recipe sounds delicious, my only modification is to use bulgur wheat instead of orzo pasta. Making tonight.
If I want to use cilantro as the herb, would the 2 Tablespoons be correct?
Yes that works!