Spring Salad with Roasted Asparagus and Radishes
Total Time: 00h 20m
Hands-on Time: 00h 05m
Makes: 4 servings
Share the emergence of spring with this simple side salad recipe that comes together in less than 20 minutes. By roasting asparagus and radishes with a lightly lemony olive oil, you’ll mellow the flavor of both vegetables. Adding the vegetables to the salad while still warm wilts the greens slightly, and allows the asparagus and radishes to soak up some of the dressing. (Thank you to our friend Katie Shatzer for creating this wonderful recipe.)
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Ingredients
- 1 pound asparagus
- 1 bunch radishes
- 1 tablespoon Sutter Butte Meyer Lemon Infused Olive Oil
- ½ teaspoon garlic granules
- ÂĽ teaspoon crushed red pepper flakes
- ÂĽ teaspoon salt
- 1/8 teaspoon fine grind black pepper
- 8 cups spring mix
- 4 Tablespoons Chosen Foods Apple Cider
- Vinegar Dressing
- ÂĽ cup shaved Parmesan
Directions
- Preheat oven to 375 degrees. While oven preheats, wash and trim asparagus into 1-inch pieces. Wash and quarter radishes. Place vegetables into baking dish.
- In baking dish, drizzle vegetables with olive oil and toss to coat. Sprinkle seasonings over vegetables, then toss to coat again.
- Roast vegetables for 12 to 14 minutes. Remove from oven and allow to cool slightly.
- Meanwhile, toss spring mix with 2 tablespoons of dressing. Add the remaining 2 tablespoons if desired.
- Top dressed greens with roasted vegetables. Sprinkle with Parmesan and serve.
