Happy Memorial Day to everyone! I hope you are all enjoying this lovely holiday weekend also known as the official "start to summer"! While preparing for a small holiday BBQ with our close friends, I went to make one of my favorite summer salad staples: Broccoli salad. You know the one with a yummy sweet mayo based sauce topped with crisp bacon, red onion and sunflower seeds. Come home from work to find that Rob got everything on my grocery list, but Forgot the Broccoli! (Or as he claims "they were out" yea ok Rob whatever you say!) So scrapping that idea I started sifting through the vegetable drawer and decided I had better just wing it and come up with an alternative twist to my old favorite....hence the newly created Asparagus Salad! I think by choosing to make a Lemony balsamic vinaigrette instead of the sweet mayo sauce I also cut some calories too! This salad was a very fresh tasting substitue for my original plan and a big hit with our friends! I hope you will try this at your next party or bbq! 
Rob Forgot the
Broccoli….Asparagus Salad!
1 Bunch Asparagus, cut into bite size pieces
1 Red Bell Pepper, chopped
4 Stalks of Celery, sliced
5 Slices Bacon, cooked crisp & crumbled
¼ cup Sunflower Seeds
2 tablespoons white wine
1 tablespoon Extra Virgin Olive Oil
½ tablespoon diced garlic
1 tablespoon White Balsamic Vinegar
1 Lemon, zested
1 tablespoon fresh lemon juice
1 teaspoon kosher salt
½ teaspoon fresh ground pepper
¼ Cup Extra Virgin Olive Oil
1 teaspoon Dijon Mustard
6 Fresh Basil Leaves, minced
Heat a medium sauté pan, add white wine, 1 tablespoon of
EVOO & diced garlic. Sauté asparagus
pieces for a few minutes, cover and continue warming for a few more minutes
until asparagus has softened up a bit, but is still crisp to bite. Set aside to cool.
In a medium bowl whisk together white balsamic vinegar,
lemon juice, lemon zest, Dijon mustard, salt & pepper. Continue whisking and slowly stir in ¼ cup
EVOO. Toss with cooled asparagus, red
bell pepper and celery. Cover and refrigerate for 1 hour.
Toss thoroughly; add in crumbled bacon and sunflower
seeds, tossing again. Serve chilled.
*From the Kitchen of Rachel Travers
Click here to Print this recipe: http://www.scribd.com/doc/95002067/Rob-Forgot-the-Broccoli-Asparagus-Salad
