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Spring Bouquet Salad With Zesty Lemon Dressing
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Spring Bouquet Salad With Zesty Lemon Dressing
Recommended CUTCO
Serving Size: makes 6 servings
Ingredients

Spring Bouquet Salad
1 pound new potatoes
1 bunch asparagus spears
1/2 pound green beans or sugar snap peas
4 ounces mushrooms
1 pound cooked turkey or chicken breast (deli)
- lettuce or spinach leaves
1/2 cup edible flowers (pansies or nasturtiums)
1/2 cup feta or goat cheese, crumbled
1/2 cup toasted pecans, whole or chopped
1/2 cup strawberries, sliced for garnish


Zesty Lemon Dressing
1 cup extra-virgin olive oil
1/2 cup lemon juice, freshly squeezed
1/2 cup lemonade concentrate
1/4 cup chives, snipped
2 tablespoons Dijon mustard
1 tablespoon shallots, finely minced
- salt and pepper to taste

Directions
1. Cut potatoes into bite-size chunks. Place potatoes and enough water to cover in a saucepan. Over high temperature, heat to boiling. Reduce heat to low, cover and simmer 20 minutes or until potatoes are tender. Drain.

2. Cut asparagus into 2" pieces. Cut green beans or sugar snaps into 2" pieces. Place asparagus and green beans and enough water to cover in a saucepan. Over high temperature, heat to boiling. Reduce heat to low, cover and simmer 2 minutes until vegetables are fork-tender. Drain.

3. Slice mushrooms into ¼" thick slices.

4. Slice cooked turkey or chicken into 3" x 1½" strips.

5. To serve, line large platter with lettuce or spinach leaves. Arrange potatoes, asparagus, green beans or sugar snaps, mushrooms and turkey in separate piles on lettuce leaves. Sprinkle salad with edible flowers, crumbled cheese, pecans and strawberries.

6. For the dressing, combine all ingredients until well blended.

7. Drizzle salad with Zesty Lemon Dressing.

Recipe Tips
Spring Bouquet Salad Regional Variations:

Gulf Coast Salad:
Replace turkey with 1 pound medium, peeled and deveined shrimp. Sprinkle shrimp with 1 teaspoon Cajun seasoning. Place 1 tablespoon vegetable oil in a 12" skillet. Heat to medium high. Cook shrimp until pink and thoroughly cooked, stirring frequently. Cool slightly. Add shrimp to salad, along with 2 red and green or yellow bell peppers, seeded and cut into thin strips.

Alaskan Salad:
Replace turkey with salmon filet. Sprinkle one 16-ounce salmon fillet with salt and dried dill weed. Grill or broil salmon until desired doneness. When cool enough to handle, cut into chunks. Add to salad.

Californian Salad:
To main salad, add 1 medium ripe avocado, pitted, peeled and cut into big chunks. Add 1 cup alfalfa sprouts and increase sliced strawberries to 1 cup.
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