Let’s Eat . . . Chopped Salad

UPDATE: This post made it to Tastespotting.com!

salad, iceberg lettuce, avocado, carrots, chopped, salad dressing, herbs, foodfashionandfun, recipe

salad, iceberg lettuce, avocado, carrots, chopped, salad dressing, herbs, foodfashionandfun, recipe

Chopped Salad

 

Salad

1 bunch Asparagus, chopped into 1/2 inch pieces

1 head Iceberg Lettuce, shredded

2 Cucumbers, shredded

3 Carrots, shredded

2 Avocados, chopped

 

Dressing

1 /2 cup Red Wine vinegar

1/2 cup Extra Virgin Olive Oil

3 Scallions

2 tablespoon fresh Thyme, Rosemary, Oregano, chopped

1 teaspoon Salt

1/2 teaspoon Pepper

 

Combine dressing ingredients in a mason jar.  Give it a shake and place in the fridge overnight.

Bring a saucepan of water to boil.  Add a pinch of salt.

Boil asparagus pieces for about 2-4 minutes, until just cooked.

Remove from pan and cool.

Combine the asparagus, lettuce, carrots, cucumbers and carrots to a large bowl.  Toss to combine.

Toss with salad dressing.

Sprinkle the avocado across the top.

Serve.

 

It’s springtime in my garden which means my herbs are growing like weeds.  I thought that a homemade salad dressing would be a great way to use up a bunch of them hence the salad recipe.  I also had a wonderful herbed chopped salad while I was in Las Vegas and wanted to make it at home. Here it is!

 

 

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