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Salad

Spa Salad

This stunning salad full of fresh fruits and vegetables is like serving spring in a bowl.

  • Chef Jason Knapp
  • Houston, TX
Email article

Spring is peak season for so many amazing fruits and vegetables, including asparagus, avocados, strawberries and more. This Spa Salad offers a cornucopia of produce all in one place, served on a bed of mixed grains and tossed with Sysco Imperial blood orange vinaigrette.

Ingredients

Directions

  1. Bring a pot of salted water to a boil. Blanch the 5-Grain Blend in the boiling water for 2 minutes; then shock in ice water.
  2. Spread the chickpeas on a sheet pan in the refrigerator to dry out.
  3. Once dry, deep-fry them at 350 degrees until browned and crunchy, about 3 minutes. Drain them on paper towels and season with salt to taste.
  4. Preheat a charbroiler.
  5. Blanch and shock the asparagus using the same technique. Once shocked and dried, brush with oil, season with salt and pepper and place on the charbroiler.
  6. Grill for 2 minutes, turn the asparagus and grill for 1 minute longer. Remove and slice into pieces.
  7. In a large bowl, combine the spring mix and kale.
  8. Arrange the berries, asparagus pieces, cooked grains and diced avocado on top of the salad greens.
  9. Drizzle with the vinaigrette and serve.
Email article

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