Some of you may notice this recipe is similar to my Green and Yellow Salad, it is. I just love this salad so much I keep adding to it and changing it. This blog was created to share what I eat and how I lost 150 lbs and how I keep off the weight all by eating real food, this is what I like to eat… and I like to eat it a lot! The spinach, beans and asparagus boost your metabolism, the honey (if local) aids in allergies and hay fever relief.
The dressing is a 4 serving recipe, I often make too much and save to for the next couple of days… it only gets better! So if you decide to make 4 salads double the salad ingredients but not the salad dressing. You can also make this for a side dish, it would go great with Chicken or Pork.
Makes 2 salads-
For the salad:
3 cups Baby Spinach
1/2 cup Arugula
1/8 cups Baby Peas- I use frozen, this way I always have some
1/4 cup Corn- Also used frozen, fresh is great if you have it
3 Asparagus Spears
3 tbsp Golden Raisins
1 Shallot chopped
Handful Cilantro roughly chopped
1 tbsp Goat Cheese- Any crumbly cheese would go great here I like Chevere
For the Garbanzo Beans:
1/4 cup Garbanzo Beans drained and rinsed
1 tsp Olive Oil
1/2 tsp Garlic Powder
1/4 tsp Sea Salt
1/8 tsp Pepper
For the Salad Dressing (4 servings):
3 tbsp Honey
1/4 cup Balsamic Vinegar
2 tbsp Spicy Brown Mustard
1/4 tsp Sea Salt
Preheat oven to 425 and lightly coat a rimmed baking sheet with cooking spray or olive oil.
Start with the dressing, you want all the flavors to come together while you work on the rest. All you need to do it whisk all the ingredients together in a small bowl or mason jar, set aside.
In another small bowl combine the garbanzo beans, oil, garlic powder, salt and pepper. Toss together and move to the rimmed baking sheet. Place in oven for about 5-10 minutes, quickly shake the tray back and forth to flip the beans from time to time. Once they have started to brown and get crispy on the outside they are done. Remove from oven and leave on the sheet to crisp up a little, the heat of the baking sheet will keep them cooking, so be sure to shake again a couple of times.
While the beans are cooking take out a pretty plate or bowl and add the baby spinach, then the arugula. If you used frozen corn and peas place in a small microwave safe bowl, add just enough water to cover 80% and cook for 1-2 minutes then drain well and add to the salad.
Using a vegetable peeler shred the asparagus into ribbons, I love how these look! Add to the salad along with the shallots, raisins and cilantro. Then drizzle with 1/2 (or less) of the dressing, top with crumbled cheese and the garbanzo beans. Add some freshly ground pepper and you are ready to serve.
Each salad has:
I got this dressing recipe from Candice Kumai’s amazing cookbook Pretty Delicious, she has a lot of great salad dressings in it, pick up a copy.