May 17

Cooking Class: Chopped Asparagus Salad

How To, Recipes, Sides

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Chopped Salads are one of the simplest ways to load up on flavor and nutrients. The keys are to make everything about the same size, combine different colors, and tie it all together with a flavor dressing or sauce.

This one combines asparagus with carrot, radishes, cucumber, tomatoes, bell pepper, and olives.  Top with toasted sunflower seeds for added crunch and nutrients, and some crumbled feta for creaminess. 

For the dressing you can go creamy or vinaigrette style.  I have provided one of each, Italian vinaigrette and Avocado Ranch.  You can also make a quick herb vinaigrette or even a tahini-lemon-garlic version.  The sky is the limit!  Enjoy!

The salad video demonstrates the Ranch version.  For the zesty Italian, check out the additional video.  

Mrs. Dornberg

About the author

Cheryl Dornberg is the founder, CEO, and operator of Mrs. Dornberg’s Culinary Experience based in Highland, IN. She is a Culinary Nutrition Expert and believes that a healthy lifestyle begins in the kitchen, and every meal that you prepare yourself from fresh, whole ingredients is a step towards a vibrant, energy-filled life.


Tags

cooking class, Gluten Free, member content, Plant-Strong, Vegan


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