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Baby Greens with Almond Vinaigrette

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  • 18 Asparagus spears - (abt 1 lb); hard ends trimmed
  • 1 tb Olive oil
  • 1/2 lb Oyster or white mushrooms; stems and caps, finely sliced
  • 1 Garlic clove; minced
  • 2 tb Chopped fresh parsley
  • Juice of 1 lemon
  • 1/4 ts Salt
  • 1/4 ts Freshly-ground black pepper
  • 1 lb Baby greens -; (6 cups loosely packed)
  • (such as oak leaf; mache and watercress)
  • Almond Vinaigrette; see * Note


* Note: See the "Almond Vinaigrette" recipe which is included in this collection.
Blanch the asparagus in a large saucepan of boiling salted water until bright green, about 1 to 2 minutes. Immediately transfer to a bowl of iced water. Drain and cut on the diagonal into 2-inch long pieces. Set aside. Heat the olive oil in a medium skillet over medium heat until smoking. Saute the mushrooms just to soften, about 1 minute. Add the garlic and saute briefly until the aroma is released. Remove from the heat. Stir in the parsley, lemon juice, salt and pepper and set aside to cool. In a large mixing bowl, lightly toss the baby greens with about half of the Almond Vinaigrette. Divide into 6 portions and place on serving plates. Divide the mushrooms and sprinkle across the top. In the same bowl, toss the blanched asparagus with the remaining vinaigrette. Divide among the salads, fanning the spears across the top. This recipe yields 6 servings.
Recipe Source: TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # TH-6152 broadcast 09-06-1996) Downloaded from their Web-Site -
Formatted for MasterCook by MR MAD, aka Joe Comiskey -
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.