Recipe of the Week: Fruit and Vegetable Salad Supreme
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Stop by the Fresh Market at the Thunder Bay Regional Health Sciences Centre on Wednesdays from 11:30 am – 1:30 pm in the Cafeteria Courtyard to pick up some fresh, local, ingredients to make this featured recipe. |
Serves 4
Preparation time: 10 minutes
Ingredients
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½ lb asparagus spears, cut into bite-size pieces
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2 cups carrots, thinly sliced
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8 cups mixed salad greens
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2 cups strawberries, sliced
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½ cup light balsamic vinaigrette
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1 cup crumbled goat or feta cheese
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½ cup pecan halves, toasted
Directions
Bring a large saucepan filled with water to a boil. Prepare a bowl of ice water. Add asparagus and carrot to boiling water. Remove after 2 minutes, drain and plunge into ice water. Drain and pat dry. Combine salad greens, strawberries, and vegetables. Add dressing; toss well before serving. Top with cheese and pecans.