I love a good looking salad so much, it doesn’t even need to taste good to me. Lucky for this one, it’s pretty and fresh – and delicious. It requires a tiny bit of extra work, as in you have to roast the potatoes and cook some vegetables, as opposed to just throwing a bunch of ingredients together. But because of that, it’s very filling and full of protein, which basically qualifies as proper lunch. When you spend most of your time baking cakes and measuring sugar, a plate of salad feels like a breath of fresh air. Of course, I couldn’t keep it too light so I tossed in some buttermilk dressing, which it’s an interesting choice if you ask me. Why do boring olive oil when you can add some fatty buttermilk and sour cream? I know, what can I say. It’s the baker in me.
For the Dressing
Preheat oven to 400°F. Line baking sheet with parchment paper. On prepared pan, toss together potatoes, oil and salt to coat; arrange, cut side down, in single layer. Roast until golden and tender, about 20 minutes. Let cool slightly.
Meanwhile, in large pot of boiling salted water, cook asparagus and snap peas until tender-crisp, about 2 minutes. Drain; chill in bowl of ice water. Drain and pat dry.
Meanwhile, in small bowl, whisk together sour cream, buttermilk, lemon juice, mustard, pepper and remaining 1/2 tsp salt.
In large bowl, combine potatoes, asparagus mixture, spinach, radishes and parsley. Drizzle with 1/3 cup of the dressing; toss to coat.
Makes 2 to 3 servings.
Inspired by Canadian Living.
Grilled Lemon Chicken
- 3 oz boneless skinless chicken breasts
- 1/4 cup olive oil
- 1/4 cup lemon juice, plus the zest
- 1 teaspoon oregano
- 2 garlic cloves pressed
- parsley or cilantro for serving
Pat chicken dry. Combine the olive oil, lemon juice, oregano, garlic, salt and pepper in a bowl or resealable freezer bag. Add chicken and toss well to combine. Marinate for 30 minutes.
Preheat grill or grill pan to medium high heat. Place chicken on the grill for 5-7 minutes. Flip over and cook until juices run dry, approximately 5-7 more minutes. Discard extra marinade.
Remove chicken from the grill. Sprinkle with parsley and serve with salad.