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.
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.