Jun.

15

garden salad + agave mustard dressing

This salad dressing is sweetened with agave nectar, a great substitute for honey and great for people on a low-glycemic diet. I like yellow mustard, but if you want to be a bit more fancy, use Dijon.

Garden Salad + Agave Mustard Dressing

1 bunch grilled asparagus
½ medium red onion, sliced and grilled
½ fennel bulb, sliced into strips
4 radishes, sliced
2 carrots, sliced
1 roasted red bell pepper, seeded and sliced into strips
6 handfuls fresh mesclun greens
4 oz. feta cheese, diced (I like goat milk feta)
Turkey Peppered Bacon Bits (recipe here)
Agave Mustard Dressing, recipe below

For the salad:
Heat a grill pan over medium heat. Spray the asparagus and red onion slices with olive oil and season with salt and pepper, then grill until tender.

Wash and dry the fennel, radishes, and peeled carrots and slice accordingly.

In a large bowl, layer the mesclun, onion, fennel, radish and carrot. Drizzle with 2 tablespoons of agave mustard dressing (or to taste) and toss to combine.

On four plates, place 2-4 pieces of asparagus and top with a large handful of the salad mixture. Sprinkle goat feta and turkey bacon bits on each salad and top with a couple slices of roasted red pepper strips. Serves 4.

For the agave mustard dressing:
½ cup extra virgin olive oil
3 Tbsp. champagne vinegar
1 Tbsp. yellow mustard
1 to 2 tsp. light agave nectar
½ tsp. dried oregano
½ tsp. dried thyme
½ tsp. sea salt
½ tsp. freshly ground black pepper

In a medium bowl, add all of the ingredients and whisk to combine. Store in the refrigerator until ready to serve.

Photo © 2010 Zavvi Rodaine

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