{ Spring Citrus Salad }

spring citrus salad crawfish.n.crunches

{ Spring Citrus Salad }

Even though its 80-some degrees in Louisiana, the rest of the country may be wishing for some spring weather.  Nothing says spring to me like fresh fruit, spring peas, and asparagus, especially since asparagus is blooming in local gardens.  This salad can be served up as a main dish, just add some grilled chicken, or it can be a side salad. Stay cool y’all!

For 4:

  • I use a lettuce called “Artisan blend” found in most grocery stores. It has a few different small heads of lettuce. Use whichever lettuce you like, but try butter lettuce or spring mix.
  • 3 C asparagus, chopped bitesize
  • 3 C peas, frozen
  • 1 large grapefruit
  • 1/3 C gorgonzola cheese
  • 3 T salt
  • 3 T pepper
  • 3 T balsamic reduction dressing
  • 1/4 C water
  • 4 T balsamic vinaigrette dressing

1) On a medium size pan in about 1/4 cup water, on medium-high heat saute your peas and your asparagus about 5-6 minutes. They should be bright in color and asparagus should be tender. Let them cool and remove from stove.

2) Chop your lettuce into bitesize pieces. Remove skin from grapefruit and cut into small bitesize pieces.

3) Toss all ingredients of the salad in a large bowl, except balsamic reduction.

4) Drizzle your balsamic reduction on last for presentation.


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