Spring Salad: Light, Easy, Fresh, and Versatile
If you are trying to eat healthy and want to avoid feeling stuffed or heavy, what could be better than enjoying a light, fresh asparagus salad for lunch or dinner?
This is a good time of year to buy fresh asparagus, and by preparing it with an acidic marinade the asparagus “cooks” (softens) while sitting in the refrigerator—so simple.
Beside pleasuring our taste buds with its unique flavor, asparagus has healthy anti-inflammatory benefits. This is owed to several nutrients with rather poetic sounding names such as sarsasapogenin. Asparagus also provides us with vitamins C, E, K, B1, and folate, and the minerals copper, manganese, zinc, and selenium.
Marinated Asparagus Salad
This versatile salad can be eaten as is, or dressed up with other veggies, nuts, seeds, or fruit. You might also add cubes of cooked meat, fish, or poultry.
You will need:
- 1 bunch thin asparagus
- 1 small red onion, chopped
- 1/2 cup pomegranate red wine vinegar
- 1/8 cup olive oil
- 1/2 cup shaved parmesan cheese (optional)
- Chop asparagus into small pieces; discard the tough, thick ends. Mix in the copped onion.
- Mix olive oil and pomegranate red wine vinegar.
- Pour the dressing over the asparagus and onion pieces; season to taste with salt, pepper, and the parmesan cheese.
- Mix well and put in the refrigerator for 2 hours–stirring occasionally.
“Salad can get a bad rap. People think of bland and watery iceberg lettuce, but in fact, salads are an art form, from the simplest rendition to a colorful kitchen-sink approach.” ~ Marcus Samuelsson