As I was preparing this salad, a mass of rain clouds was stalled just to our west threatening a deluge of rain, thunder and lightning. By the time the salad was in the refrigerator, ready for dinner that evening, the temperature outside had dropped from the 70s into the 50s. Not exactly salad weather. I guess I’d been a bit premature with the warm weather foods – it had been toasty warm for days. Kel even had the gumption to put away his winter coat. Come to think of it, that’s probably what brought the colder weather.
Anyway, a plan is a plan so dinner that night was a nice, cool salad. Served up with warm biscuits and a cup of steaming hot green tea, it felt mighty cozy inside as we watched the rain come down.
White Bean, Asparagus & Artichoke Heart Salad
Serves 4
1 15 oz. can quartered artichoke hearts, rinsed and drained
1 15 oz. can white beans, rinsed and drained
2 cups asparagus, cut into 1″ pieces
1/3 cup thinly sliced radishes (I used watermelon radishes – pretty!)
4-5 scallions, chopped
1 clove garlic, finely minced
1 tbsp. orange juice
1 tbsp. lemon juice
1 tbsp. red wine vinegar
1 tsp. French mustard
1 tbsp. nutritional yeast
splash soy sauce
salt & pepper to taste
fresh basil, for garnish
Lightly steam or microwave the asparagus. Set aside.
In a large bowl, whisk together the garlic, orange juice, lemon juice, red wine vinegar, mustard, nutritional yeast, soy sauce and salt and pepper. (No, I did not forget the oil.) Add the artichoke hearts, beans, asparagus, radishes and scallions, stirring to combine.
Serve over a bed of fresh greens, if desired and top with basil.
