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06.10.16

Asparagus Ribbon and Pom Vinaigrette Salad

Recipes > Salads+Soups

By: Candice Kumai

Who says that you have to go to fancy restaurant to have a gourmet meal? Serve this salad in small portions on salad plates rather than family-style in a large bowl to get that fine dining feel for a fraction of the price! Bonus: You control the quantity and quality of each and every ingredient that goes onto your plate!

Ingredients:

For the vinaigrette:

2 tablespoons balsamic vinegar

1 teaspoon Dijon mustard

1/2 teaspoon sea salt

2 teaspoons extra-virgin olive oil

1/4 cup pomegranate juice (like POM)

 

For the salad:


1 pound asparagus, ends snapped off

1 bunch watercress, thick stems discarded

1/4 cup fresh, frozen and thawed, or canned corn kernels

 

Directions:

Whisk the vinegar, mustard, and salt together in a small bowl. Add the olive oil and pomegranate juice and whisk to combine. Set aside.

Divide the watercress among plates. Using a vegetable peeler, shave the asparagus spears into thin ribbons add some to each serving. Top with the corn and sprinkle lightly with some of the vinaigrette (save some to pass at the table).

 

 

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