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Spring Mixed Vegetable Salad with Salsa Verde Two Stars

Spring Mixed Vegetable Salad with Salsa Verde

Get Ready

Servings: Serves 6

Prep Time: 35 minutes

Cook Time: 10 minutes

Ingredients: Add ingredients to List

3/4 cup coarsely chopped parsley (Salsa Verde)
1/3 cup tarragon leaves (Salsa Verde)
1/2 cup basil leaves (Salsa Verde)
2 Tbsp. capers, rinsed (Salsa Verde)
2 cloves garlic, coarsely chopped (Salsa Verde)
1/2 cup extra-virgin olive oil (Salsa Verde)
2 Tbsp. fresh lemon juice (Salsa Verde)
1/4 tsp. salt, or to taste (optional) (Salsa Verde)
2 cups baby spinach
2 cups broccoli florets
2 medium carrots, peeled and cut into sticks 2 inches long and 1/2 inch wide
1/2 lb. asparagus, woody ends broken off and discarded, cut into 2-inch lengths
1/2 cup fresh shelled or frozen petite green peas
3 radishes, thinly sliced or finely diced

directions:

1. Prepare the salsa verde. Put parsley, tarragon, basil, capers, and garlic in a food processor, and process until finely chopped.
2. Slowly add olive oil in a stream until the mixture emulsifies. Add lemon juice, and process for 30 seconds. Taste and add salt if desired. Set aside.
3. Prepare the vegetables. Place spinach on a large platter.
4. In a large saucepan, bring 3 cups water to a boil over high heat. Add broccoli, let water come back to boil, and boil for 2 to 3 minutes. Drain in a colander and rinse with cold water.
5. Put another 3 cups water into the saucepan and bring to boil. While water is heating, place broccoli to cover a quarter of the serving platter. Add carrots to boiling water, let water come back to boil and cook for 4 minutes. Drain and rinse with cold water, then place on platter next to the broccoli.
6. Repeat boiling process with asparagus, cooking for 1 to 2 minutes when water comes back to a boil. Drain and rinse in cold water and place on platter next to the carrots.
7. Put 2 cups of water in saucepan and bring to a boil. Pour peas in water, let it come to boil, and immediately remove from heat. Drain and rinse in cold water. Place on platter next to asparagus, then scatter radishes on top. 8. Pulse the salsa verde to remix, then transfer to a serving bowl. Drizzle a few spoonfuls over the vegetables, and serve with remaining sauce on the side.
Source: Hannaford fresh Magazine, March - April 2015

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Quantity Ingredients coupon
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3/4 cup coarsely chopped parsley (Salsa Verde)  
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1/3 cup tarragon leaves (Salsa Verde)  
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1/2 cup basil leaves (Salsa Verde)  
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2 Tbsp. capers, rinsed (Salsa Verde)  
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2 cloves garlic, coarsely chopped (Salsa Verde)  
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1/2 cup extra-virgin olive oil (Salsa Verde)  
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2 Tbsp. fresh lemon juice (Salsa Verde)  
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1/4 tsp. salt, or to taste (optional) (Salsa Verde)  
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2 cups baby spinach  
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2 cups broccoli florets  
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2 medium carrots, peeled and cut into sticks 2 inches long and 1/2 inch wide  
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1/2 lb. asparagus, woody ends broken off and discarded, cut into 2-inch lengths  
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1/2 cup fresh shelled or frozen petite green peas  
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3 radishes, thinly sliced or finely diced  
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* Percent Daily Values are based on 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Saturated Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carbohydrate Less Than 300g 375g
Dietary Fiber Less Than 25g 30g
Nutritional Facts
Servings Serves 6
Base Nutrients
Calories 220 kcal (11%)
Calories from Fat 171 kcal (0%)
Total Fat 19 g (29%)
Saturated Fat 3 g (12%)
Cholesterol 0 mg (0%)
Sodium 140 mg (5%)
Total Carbohydrates 9 g (3%)
Dietary Fiber 4 g (16%)
Protein 3 g (5%)
Vitamins
Vitamin A n/a
Vitamin C n/a
Minerals
Calcium n/a
Iron n/a
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