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Farmers Market Salad
- 1 tbsp dijon Mustard
- 1/8 cup red wine vinegar
- 1/2 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/4 cup extra virgin olive oil
- 1 bunch asparagus, cut into 2 inch pieces
- 2 handfuls wild arugula
- 1 cup fresh peas
- 2 tbsp fresh mint leaves
- 1/3 cup cubed manchego cheese
- 1 avocado, removed from the skin and diced
- 1 14-oz can artichoke hearts, drained and quartered
Directions:View on Whats Gaby Cooking
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