The unpredictable weather, showers, T-shirts and sandals by day and a light jacket by night, not to mention farmers markets popping up, spring is undeniably here. And the very thought of asparagus and smelling vine ripened tomatoes are sure to put a cooking spring in your steps.
So, after a long day at work or shuttling the kids to and fro, spare yourself the agony of wondering what's for dinner. Why? This spring supper salad fits the bill.
Super Easy; Serves 4
Spring Supper Salad
2 c wild rice, cooked
1 c asparagus pieces, cooked
6 to 8 T green onion vinaigrette
fresh parsley, torn
blistered tomatoes, optional
c=cup; T=tablespoon; t=teaspoon
Transfer ingredients to a bowl. Lightly coat with green onion vinaigrette.
Enjoy immediately or refrigerate for later. (serves 4)
Because my sister won't go near mayonnaise, Mother had to be creative, constantly coming up with recipes free of the creamy, miracle working stuff that begged to be stirred into potato and egg salad or slathered on toast for the perfect BLT. Whip up a flavorful vinaigrette and she's one satisfied trooper.
Anyway, somehow, this one managed to get thumbs up from all of us, and has remained a family favorite, especially when we get together for a picnic.
To take this from a side dish to an entree, simply add leftover lamb or roasted chicken; even grouper is a tasty option. It's also super easy. So, go ahead and double the ingredients. That way, lunch is in the bag.
Since this recipe is fresh and easy, give this time saving rice salad a try and let us know what you think. Remember, if you want the same results, follow the recipe and use the products mentioned.
For even more fresh and easy ideas, visit here anytime.
*This recipe originally aired Monday, April 17, 2017 on WREG Live At 9.