Mediteranean Asparagus Salad

My salad ideas usually come from what I have in the fridge or pantry. When I grocery shop I write on my list "salad toppings", which usually consist of some kind of crumbled cheese, nuts or dried fruit, and smaller size veggies or fruit that I don't have to cut up, like edamame or grape tomatoes, or just grapes.

My first stop is always at the Farmers Market though. How can you beat local, fresh, in season, affordable fruits and veggies! Sounds like a dream come true especially since it's less than a 5 minute drive from the house! Oh how I'll miss this place when we're gone. Anyways, back at the Farmers Market I found some great looking asparagus and a beautiful head of butter lettuce. I don't know about you, but I prefer the thin asparagus apposed to the thicker ones. Something about it... kinda like skinny french fries versus the thicker ones. I haven't pinpointed what that desirable quality is yet.

Here's the latest dish!

Mediterranean Asparagus Salad (Mediterranean because of the Feta .. I guess)

Ingredients for Salad:

• Head of butter lettuce , or any other lettuce really. 
• Asparagus, preferably the thin kind
• Tomatoes
• Crumbled feta cheese

Directions for Asparagus: Add some olive oil and butter to a pan over medium heat. Add asparagus and saute for about 5 or so minutes, longer if you like less crunch. When you're about finished cooking, add a clove or two of pressed garlic. Saute for another minute or so and when complete cut into thirds. Like I mentioned in my last salad post, I mix the lettuce with the dressing separately, divide on to plates, and then put the toppings on each serving.

Ingredients for  Vinaigrette:

• 1 clove chopped garlic 
• 1/2 t. dry mustard
• 1 T. brown sugar
• 4 oz. white wine vinegar
• 1 oz. olive oil

Strawberry Mango Salad

Salad is a staple at our place. However, it can get very mundane and I am constantly dreaming up new ways to add flavors and ingredients. I present to you, Strawberry and Mango Salad.

Think fresh Pico de Gallo, but substitute the veggies for fruit. Really you could use just the fruit concoction and serve it as a summer appetizer with pita chips or tortilla chips.

Ingredients for topping:

• Strawberries
• Mango
• Cilantro
• Green onion
• Juice of 1/2 to 1 lime
• Salt & Pepper

*Quantities vary on how many salads you're making and preference.

Ingredients for Vinaigrette:

•  1 clove chopped garlic
• 1/2 t. Dry mustard
• 1 T. Brown Sugar
• 4 oz. Red Wine Vinegar
• 1 oz. Olive Oil

  - make in a dressing container, or something that you can shake up as the ingredients separate. I recommend to not store in the refrigerator because the oils harden.

Really you could serve this salad without the dressing and just keep it to the lime juice, maybe adding a little olive oil to the fruit mix to give it more coating.

Tip: put lettuce or other "salad" leaf into a bowl and coat with dressing, then add the toppings. I've found that having the flavor distributed on each leaf really makes the salad more enjoyable.

Enjoy!