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VEGGIE MELODY

  • Cooks . com
  • May 14, 2016
  • 1 min read

VEGGIE MELODY 8 asparagus spears 1/2 c. sliced summer squash 10 cherry tomatoes 7 baby carrots, peeled 1/4 c. alfalfa sprouts 1 oz. tofu, cut into chunks 6 sm. nicoise olives 1/2 c. assorted mixed greens (radicchio, endive, lettuce, arugola) 4 yellow baby squash 1 tbsp. garbanzo beans, drained

Place asparagus and enough water to cover in a small skillet and bring to a boil over a high flame. Reduce heat to low and simmer 3 minutes until asparagus is tender, yet crisp. Drain and cool slightly. Arrange remaining salad ingredients and asparagus on a large plate. In a small bowl, mix dressing and serve with salad.

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