Seasonal spring salads the whole family will enjoy

Beth Bader, the co-author of "The Cleaner Plate Club," makes two versions of an easy, family friendly salad sure to please everyone! She also discusses tips on buying local and organic food and how to make it more appealing for kids.

KC Food Circle's 2013 EAT LOCAL and ORGANIC! Expo
March 30, 2013
Shawnee Civic Center in Shawnee
9:00 am
Free parking and admission

KC Food Circle's 2013 EAT LOCAL and ORGANIC! Expo  
April 6, 2013
MCC Penn Valley
9:30 am
Free parking and admission
www.kcfoodcircle.org

Asparagus, Egg and Potato Salad with Lemon Dressing

For the dressing:
Juice and zest of three lemons
1 Tbs. Dijon mustard
1 Tbs honey
2 Tbs. white balsamic vinegar
1/4 cup walnut or almond oil
kosher salt and pepper to taste

For the salad:
2 cups greens, divided for four plates (spring mix, or green and red leaf)
4 Tbs. chopped mint
2 hard-boiled eggs
1 lb. of asparagus
1 lb. new potatoes (I love the blue ones for this)
Feta cheese, optional, but lovely
Coarse finishing salt, black pepper to taste

Wash and boil the potatoes, skin on, until tender. Remove from water, and chill for two hours. Blanch the asparagus for three minutes and shock in ice water to stop the cooking and set the color.

Whisk the dressing together. Chop the hard-boiled egg. Assemble each of the four plates with greens, two potatoes sliced lengthwise, 1/4 of the asparagus, 1/4 of the egg. Drizzle with the lemon-mint dressing. Finish with coarse sea salt and black pepper if desired. Sprinkle on 1 tbs. of feta.

Makes four salads.

Variation, if your kids won't eat the veggies (yet)
Omit the Dijon mustard in the dressing
Instead of the potatoes, eggs and asparagus, use the sections from 2 grapefruits for the salad.
 

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