A little bacon added to these salad greens puts the finishing touches on this bowl. Courtesy of myrecipes.com.
*NOTE: If you're following our dietary & nutritional plan,
we recommend this recipe without the peas.
3 quarts water
2 cups fresh or frozen green peas, thawed
1 pound sugar snap peas
1 1/2 pounds asparagus, trimmed and halved crosswise
5 center-cut bacon slices
3 tablespoons extra-virgin olive oil
3/4 cup chopped shallots
2 tablespoons tarragon vinegar
1 teaspoon Dijon mustard
1 tablespoon chopped fresh tarragon
3/4 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 teaspoons grated lemon rind
Bring 3 quarts water to a boil in a large Dutch oven over high heat.
Add green peas, asparagus, and snap peas; cook 3 minutes.
Drain; rinse under cold water. Drain.
Cook bacon in a large nonstick skillet over medium heat until crisp.
Drain bacon on paper towels; crumble.
Discard all but 1 tablespoon bacon drippings.
Add oil to pan over medium heat.
Add shallots; cook 4 minutes, stirring occasionally.
Add vinegar and mustard; cook 30 seconds.
Add asparagus mixture, tarragon, salt, and pepper; cook 1 minute.
Remove from heat; stir in crumbled bacon and rind.
Serves 8 (serving size: about 2/3 cup)
Est. added sugars 0g
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