Sunday, March 25, 2012

Asparagus and Spinach (Sort Of) Panzanella

I don't know about you, but between work, travel, and obsessing over the season finale of The Walking Dead, I had a pretty busy week last week. When I finally got back to the BK, the last thing I wanted to think about was cooking... I walked through the market trying to come up with something quick and light to make for dinner, when I saw spring's first group of asparagus bunches. Perfect. I snapped up a pretty bundle, along with some cherry tomatoes, baby spinach and basil, and headed home to make a fresh salad.

If you're not vegetarian, sub chicken for the Gardein in this recipe (but I encourage everyone to try the Gardein—it's tasty and has a great texture), and if you're a Veggie but Gardein is just not in your budget right now, marinated and lightly fried tofu strips will work well, too.

One of the best things about this salad is the dressing: It's so simple to make, and so tasty—fresh, light, and much healthier than many bottled dressings.

Photography, styling and design/graphics by Alyssa, ©Alyssa Yeager