0

Notifications

  • You're all caught up!

Spring Vegetable Bowls With Lemony Dill Vinaigrette

by Livestrong_Recipes  |  Apr 4, 2016

Spring Vegetable Bowls With Lemony Dill Vinaigrette
Photo Credit: Sherrie Castellano
  1. PREP
  2. 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.