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| Servings |
serves 4
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Ingredients
- cup ½walnuts rough chopped
- I lb. asparagus trimmed or use some zucchini pasta
- 3 medium carrots
- 5 watermelon radishes or regular radishes
- 4 cups arugula or fresh spinach
- Dijon Vinaigrette the honey is optional!
- cup ¼red wine vinegar
- 2 teaspoons dijon mustard Grey Poupon is GF
- 1 tablespoon chopped shallot
- teaspoon ¼sea salt
- 1 tsp honey
- Pinch fresh black pepper
- cup ½extra-virgin olive oil
Ingredients
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Instructions
- Heat a small skillet over medium heat and add walnuts. Cook, tossing often, until lightly toasted, about 4-5 minutes. Remove from skillet immediately to prevent over-cooking.
- · Bring a pot of salted water to boil. Prepare a large bowl of ice water.
- · Remove tips from asparagus and place in a pot of boiling water. Cook 1-2 minutes until bright green, strain and plunge into a bowl of ice water.
- · Using a vegetable peeler, thinly shave the asparagus stalks and the carrots into thin strips and place in a bowl.
- · Thinly slice the radishes and add to bowl with asparagus and carrots.
- · Prepare vinaigrette: In a small bowl, mix vinegar, mustard, shallot, salt, and pepper. Slowly whisk in the oil.
- · Place arugula or spinach in a separate bowl and toss with a little of the dressing.
- · Divide arugula or spinach between 4 plates and top with asparagus, carrot and radish mixture.
- · Drizzle a little more dressing over vegetables and top with blanched asparagus tips and toasted walnuts.
Recipe Notes
Enjoy!
Gluten Free Lady Coach
Gluten Free Lady www.glutenfreelady.com
