Asparagus Mimosa Salad with Dijon Vinaigrette Dressing
Roasted asparagus, tossed with chopped hard boiled eggs and a tangy mimosa vinaigrette made with garlic and Dijon mustard make the perfect side dish for Easter or any spring meal.
Gluten-free, Salad, Side Dish
woody ends trimmed off
white wine vinegar
Combine lemon juice, vinegar, oil, mustard, sugar, pressed garlic, salt and black pepper. Whisk until well blended. Cover; refrigerate until ready to use.
Heat oven to 400. Spread asparagus in a shallow baking pan. Drizzle with oil and toss to coat. Cook until tender, 15 to 20 minutes. Allow to cool.
Mix asparagus with couscous if desired; top with egg. Drizzle with vinaigrette; serve immediately.
If I'm cooking for just Joe and myself, I mix the salad all together. If we're cooking for others (as we will be for Easter dinner), I serve the dressing on the side.
Get a whole month's worth of dinner, dessert, & breakfast recipes!
Meal planning, done!
Click here for the recipes!