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Spring Vegetable and Grapefruit Salad

Name: Spring Vegetable and Grapefruit Salad
Prep time: 40 min
Cook time: 15 min
Total time: 55 min
Yield: 4 to 6 servings
Ingredients: fiddleheads; yellow wax beans; asparagus; olive oil; fresh lime juice; fresh chives; salt and pepper

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Preparation: 40 MIN
Cooking: 15 MIN
Makes: 4 to 6 servings

Ingredients
Preparation

Nutrition Facts

For 1/6 of the recipe

Teneur	% valeur quotidienne
Calories 175
Total Fat 9.7 g
Saturated Fat 1 g
Sodium (salt) 31 mg
Carbohydrates 18 g
Fibre 4 g
Protein 5 g

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Ingredients

Salad

3 cups (750 ml) fiddleheads, cleaned
3/4 lb (350 g) yellow wax beans, cut into 2 pieces
3/4 lb (350 g) asparagus, cut into 3 pieces
3 grapefruits of various colours (white, pink, and red)

Vinaigrette

1/4 cup (60 ml) olive oil
2 tablespoons (30 ml) lime juice
2 tablespoons (30 ml) chopped fresh chives
Salt and pepper

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Preparation

Salad

In a steamer over a pan of boiling water, cook the vegetables, one at a time, until tender. Place the cooked vegetables in ice cold water to stop the cooking. Drain. Keep aside in a bowl.
On a work surface, cut the grapefruit into skinless segments. Keep the juice for the vinaigrette. Cut each skinless segment in three pieces. Keep aside in the bowl.