Insalata Primavera (Italian Spring Salad)

This Italian salad is excellent for the springtime in which Liberation Day takes place, with delicious taste and a colorful appearance. With the asparagus and light drizzle of dressing, this salad is perfect for a spring day of celebration.

Insalata Primavera (Italian Spring Salad)

This Italian salad is excellent for the springtime in which Liberation Day takes place, with delicious taste and a colorful appearance. With the asparagus and light drizzle of dressing, this salad is perfect for a spring day of celebration.

Print Recipe Pin Recipe

Prep Time 30 mins

Cook Time 10 mins

Total Time 40 mins

Course Salad

Cuisine American, Italian

Servings 6

Equipment

• foil-lined roasting pan
• salad bowl.
• small jar

Ingredients

  

• 18 Fresh asparagus spears,
• 1/2 lb green beans,
• 6 artichoke hearts, cooked & sliced (or canned artichokes, rinsed & drained)
• 3 tomatoes, peeled, seeded & quartered
• 1 cucumber, peeled & thinly sliced
• 2/3 cup olive oil, extra-virgin
• 1/3 cup white wine vinegar
• 2 tbsp fresh basil, chopped (or any desired fresh herb)
• salt and pepper

Instructions

 

• preheat the oven to 400 deg F
• Coat the asparagus spears and green beans with 1 Tbsp of olive oil, and salt them well. Lay in a single layer in a foil-lined roasting pan, and cook for8-10 minutes until lightly browned and fork tender
• chop into 2-inch pieces
• Place the first 5 ingredients in a salad bowl.
• Put the oil, vinegar, salt, pepper & fresh herbs in a small jar and shake vigorously
• Drizzle as much of the vinaigrette as you like over the salad and toss lightly.