RECIPES
Spring Vegetable Bowls With Lemony Dill Vinaigrette
by Livestrong_Recipes | Oct 21, 2018
Photo Credit: Sherrie Castellano
- PREP
- 10 m
- COOK
- 07 m
- TOTAL
- 17 m
Using a few fresh ingredients, you can transform your basic salad into a bright flavor bomb. Recipe + Image courtesy of Sherrie Castellano, With Food + Love.
INGREDIENTS
SERVES 2
- 15 spears Asparagus
- 1 tsp olive oil
- 1/2 tbsp Lemon Juice
- 1/4 tsp sea salt
- 10 large radishes Radish
- 2 carrot(s)
- 1 cup Small White Beans Cooked With Salt
- 4 cups arugula
- 3 tbsp extra-virgin olive oil
- 2 tbsp 100% Juice, Lemon
- 2 tbsp shallot(s)
- 1 tbsp Apple Cider Vinegar
- 1 tbsp Fresh Dill
- 1/4 tsp Sea Salt
- 1/4 tsp Pepper, Black
DIRECTIONS
1
Preheat your oven to 400 degrees.
2
Wash and trim your asparagus, pat dry. Place your asparagus on a baking sheet. Drizzle it with the olive oil and lemon juice, then sprinkle it with sea salt. Roast for 7 minutes on each side. Asparagus should be bright green and slightly browned.
3
Assemble bowls by dividing the arugula, asparagus, radishes, carrots and white beans in each.
4
To make the dressing, whisk all the ingredients together in a bowl. Drizzle the vegetables with the vinaigrette.
