You have not selected any recipes.

Summery Veggie Salad

1 bunch asparagus, trimmed
1 zucchini, cut in 1/4 of inch thick half-moons
12 grape tomatoes, cut in half
1 can artichoke hearts, drained and roughly chopped (not marinated)
4oz crumbled feta cheese
juice from 1 lemon
zest from one lemon
1 1/2 tbshoney
1tsp dijon mustard
canola oil
salt and pepper

Preheat the oven to 400 degrees. Roast the trimmed asparagus at 400 degrees for ten minutes. While the asparagus is roasting, prepare the vinegarette. In a mixing bowl, add the juice and zest from one lemon (zest the lemon pre-juicing), honey, and dijon mustard. Whisk these ingredients together thoroughly. Continue whisking and slowly drizzle in canola oil to emulsify. Depending on how tart you like the lemon vinegarette to be, either add 1:1 canola to lemon juice for tangy or 2:1 canola to lemon juice for a more mellow vinegarette. Set the vinegarette aside once finished. When the asparagus has finished roasting, remove it from the oven and cut it into inch long pieces. Add the asparagus, zucchini, grape tomatoes, artichoke hearts, and feta into a mixing bowl. Pour enough of the vinegarette over the salad so that it is nice and moistened. :-) Let the salad marinate in the fridge for at least half an hour then taste the salad and adjust the seasoning with salt and pepper. As the salad marinates the feta will provide the majority of the salt necessary, so don't season before it's had a chance to sit. Serve the salad chilled or at room temperature. This is a great accompaniment to a picnic - trust me! Enjoy!

Recipe by Amanda Simpson
http://www.whatwereeating.com/

From post: A Picnic with a View
http://www.whatwereeating.com/recipes/a-picnic-with-a-view/