Okay, so I’ll be the first to admit this is sort of a no-brainer. Salads like this don’t really need a recipe, I get it. But I couldn’t help it. It’s so pretty! I almost didn’t want to eat it!
Moving to a new house can be hard. But having an already established asparagus bed out back, by previous owners, to harvest from for a whole month in the spring is NOT hard. It’s fantastic! Although, now that it’s winding down and we’ve let our asparagus go for the season, I have to say I’ve had my fill of asparagus. I should have kept track of how many lbs we harvested. That’ll have to be a project for next year I guess. And eating raw asparagus is really delicious too! So this salad was just another way to enjoy a seasonal treat.
Asparagus Beet Salad (GF, DF, & SF)
Salad greens, I used spinach and romaine
1 small beet, cooked & sliced
1 hard boiled egg, sliced
4 medium fresh asparagus, cut into 1″ pieces
1 tbs roasted sunflower seeds
Dressing of choice
Chop the spinach and romaine lettuce and then add all the other ingredients. Boy do I feel like a slacker on this ‘recipe’ ;) Give it a try though, the flavors made a great combination!
This recipe is linked to Inspire me Wednesdays, Gluten Free Wednesday, Allergy Free Wednesday, Real Food Wednesday, Full Plate Thursday, Catch a Glimpse, Allergy Free Friday, Friday Favorites, Fight Back Friday, Foodie Friday, Real Food Recipe Roundup,