More Great Recipes: Salad

Primavera Green Salad


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Member since 2007

Serves | Prep Time | Cook Time

Ingredients

1/2 pound fresh spinach fusilli, rotelli, pasta
1 1/2 cups shelled fresh green peas
1/4 pound small green beans, trimmed and halved
1/2 pound fresh asparagus, 1 1/2" lengths
1/2 pound broccoli florets
2 small zucchini, sliced diagonally
DRESSING
1/4 cup olive oil
2 tablespoons fresh lemon juice
1 teaspoon Dijon-style mustard
1 tablespoon fresh tarragon
which is soaked in oil for 45 minutes
salt and pepper


Cook pasta in boiling saltee water until just al dente. Drain, rinse under cold water and drain again. Transfer to a bowl and stir in a little olive oil to keep it from sticking together. Separately blanch all the vegetables until tender-crisp; drain, rinse under very cold water and drain again. Add to pasta. Combine all ingredients. Pour over vegetables and toss lightly to coat. Decorate with tarragon sprigs. Can be served immediately, but is best if refrigerated for 1-2 hours first.


Pairs Well With


Notes

A dash of local for every season
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