Hit-The-Boards Salad | Midwest Living
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Hit-The-Boards Salad

Hit-The-Boards Salad

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  • Makes: 8 servings
  • Yield: 8 side-dish servings
  • Start to Finish 25 mins

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Ingredients

  • 8 ounces asparagus, cut into 1-inch pieces
  • 8 ounces yellow summer squash, cut in half, lengthwise, and sliced
  • 8 cups packaged baby salad greens (about 10 ounces) or torn mixed salad greens
  • 1/4 cup roasted shelled sunflower seeds
  • 1 recipe Mustard-Herb Dressing (see recipe below)

Directions

  1. Prepare Mustard-Herb Dressing.
  2. In a saucepan, cook asparagus, covered, in a small amount of boiling salted water for about 4 minutes or until crisp-tender. (Or steam asparagus for about 4 minutes.) Immediately drain and plunge into ice water. Drain.
  3. In a saucepan, cook squash, covered, in a small amount of boiling salted water for about 3 minutes or until crisp-tender. (Or steam squash for about 3 minutes.) Immediately drain and plunge into ice water. Drain.
  4. In a salad bowl, combine the baby salad greens or other greens, asparagus, and yellow squash. Sprinkle with sunflower seeds. Toss with Mustard-Herb Dressing to coat. Makes 8 side-dish servings.

Mustard-Herb Dressing

Ingredients

  • 3 tablespoons white wine vinegar
  • 1 tablespoon fresh tarragon or thyme leaves or 1 teaspoon dried tarragon or thyme
  • 1 tablespoon Dijon-style mustard
  • 1 teaspoon sugar
  • Dash freshly ground pepper
  • 1/3 cup salad oil

Directions

  1. In a blender container, combine vinegar, tarragon, mustard, sugar, and pepper. With blender running, add oil in a thin, steady stream. Continue blending until mixture is thick. Cover and store in the refrigerator for up to 1 week. Makes 2/3 cup dressing.

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