Spring Vegetables with Champagne Vinaigrette

½ lb. small red potatoes, cut into quarters
½ lb. fresh asparagus spears, tough ends removed, cut into 2-inch pieces (8 to 10 spears)
¼ lb. fresh sugar snap peas, cleaned with strings removed
½ cup shredded carrots
¼ cup toasted walnuts or pecans

Dressing:
3 tablespoons champagne vinegar or lemon juice
½ teaspoon salt
? teaspoon white pepper
1 tablespoon each fresh snipped parsley and dill weed
¼ cup oil

Place potatoes in medium saucepan with enough water to cover. Bring to a boil; reduce heat and simmer for 5 to 6 minutes or until potatoes are tender. Drain and rinse with cool water. Place in large bowl.

2. Combine asparagus and sugar snap peas in microwave safe bowl; add 1 tablespoon water. Cover and microwave on High power for 2 minutes or until tender-crisp (do not overcook). Rinse with cool water and add to bowl with potatoes. Add carrots.

3. In small bowl, whisk together all dressing ingredients. Pour over vegetables and toss until evenly coated. Serve at room temperature on lettuce-lined salad plates. Refrigerate leftovers.

Tips: -Add grilled chicken breast or shrimp to make a main dish salad.
-Salad can be chilled before serving if desired.

Yield: 4 servings

Nutrition information per serving:
Calories 231 (70% calories from fat)
Fat 18g
Saturated fat 2g
Cholesterol 0mg
Total Carbohydrate 16g
Dietary Fiber 3g
Protein 4g
Sodium 306mg
% Daily Value: Vitamin A 59%, Vitamin C 47%, Calcium 4%, Iron 11%

 

 
A Celebration of Spring

As the earth slowly warms up in the spring sun, the first produce of the season makes its way into the air—and into our markets. What better way to celebrate spring than to serve a meal that showcases the sweet, delicate flavors of the new season. It’s the start of a new round of fresh produce, and the selection is outstanding—and good for you, too.

First Harvest

There’s no better flavor than the taste of fresh, new spring vegetables like asparagus, peas, and potatoes. Put them together and you also get a complex array of nutrients. Young, fresh produce is especially high in nutritional value, and our spring recipe ideas make it easy to get a balanced meal that helps fuel your body for summer action. Visit your local produce vendor to see what’s in store, and bring home the flavor of the season today.

Red Potatoes (about | recipes)

The fall harvest is still months away, but early potatoes are available now—tiny, tender, and truly incredible! Red potatoes have a place at every meal. They make a great skillet breakfast, alongside eggs and bacon. Quartered and fried, serve them alongside a lunch sandwich. At dinner, simply boil, halve, and dust with dill for an easy, delectable side to nearly every main course. Red potatoes are not just tasty, their good for you, too. They are high in vitamin C and potassium, and are a good source of dietary fiber.

Asparagus (about | recipes)

The lovely asparagus is actually related to the lily—and some creative brides actually carry asparagus in their wedding bouquets! But it’s not all about appearances for this incredibly nutritious vegetable. There are few produce choices that rival this spring sensation for vitamin and nutrient content. Asparagus is a source of fiber, and a good source of vitamins A and C, as well as folate. It also contains thiamin and vitamin B6, and is one of nature’s richest sources of rutin, a drug that strengthens capillary walls. Asparagus is great steamed, or cooked for four or five minutes in a skillet with a little boiling water in the bottom. Add salt, lemon juice, herbs, or butter to show off this veggie’s versatility.

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