Asparagus, Snap Pea Salad

We have company here with us all week. They came in late Easter Sunday evening, so we celebrated Easter on Monday instead of on Easter Sunday. When we celebrate is not nearly as important as the who we celebrate with.

Our friends Jenni and Brian are in town checking out colleges for their daughter, and I have been going to the different colleges with them. We are also busy catching up and visiting, which means we don’t have a lot of time to devote to cooking meals. That included our Easter dinner.

We had a simple dinner for Easter that included a traditional ham, scalloped potatoes, rolls, and a new spring salad with asparagus, snap peas and toasted almonds.

As usual, when I am hosting, I often get busy and forget to take a lot of pictures as I am preparing the meal, because I am more focused on getting everything ready in time than I am on taking photos. I only got the one photo of the salad, after it was done. It is a colorful tasty salad that went well with our dinner.

First, I made a honey-ginger vinaigrette and set it aside. I drizzled it onto the salad right before we served it.

1/4 cup balsamic vinegar

1/2 cup olive oil

3 TBSP honey-ginger balsamic vinegar

1 TBSP whole grain mustard

fresh ground black pepper

Whisk everything together and set aside until ready to use.

For the salad, I mixed baby spinach, with the stems removed, with shredded Romaine lettuce. Then I cooked some asparagus and some snap peas, cut them to about 1-1 1/2 inches in length and added them to the lettuce, along with some toasted almonds, and the remainder of my HUGE heirloom tomato.

I topped it all off with feta cheese for my cheese lovers, and the salad was complete. It was a pretty, colorful salad and easy-peasy to make. It was also a big hit, which is always a good thing. 🙂 As I keep saying, things don’t have to be complicated in order to be good.

Yesterday we went to CSU (Colorado State University) up in Fort Collins. Today we are headed to CU Boulder, for yet another campus tour. Tomorrow, we will be at DU (Denver University). So not only are we going to the three big schools in our area, but we are also touring around in the process.

Have a great day and make everyday great. Stay safe and stay well. ‘Til next time.

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Author: ajeanneinthekitchen

I have worked in the restaurant and catering industry for over 35 years. I attended 2 culinary schools in Southern California, and have a degree in culinary arts from the Southern California School of Culinary Arts, as well as a few other degrees in other areas. I love to cook and I love to feed people.

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