Wednesday, September 18, 2013


Spring Garden Salad

1 cup asparagus, chopped into 2cm pieces
2 hardboiled eggs, sliced
½ cup fancy lettuce, chopped
2/3 cup strawberries sliced
½ cup kale, finely chopped

Heat a small pan of water to a boil. Add the asparagus and cook 1 to 2 minutes. Remove from the stove, drain and immediately rinse or cover in cold water. Add salt and pepper to taste.
Arrange the asparagus on the plate followed by the sliced egg, lettuce, strawberries and kale. Top with your favorite dressing and enjoy! Makes one large salad. 


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The Boutique Markets Team