- 12 ounces whole tiny new potatoes, thinly sliced
- 12 ounces asparagus spears
- 6 cups torn mixed salad greens
- 1 1/2 cups chopped cooked chicken (about 8 ounces)
- 1 14 ounce can baby corn, drained
- 1 8 ounce can sliced beets, drained
- 1 cup fresh snow pea pods, strings and tips removed
- 1/3 cup chopped red onion
- 1/4 teaspoon cracked black pepper
- 1/3 cup bottled red wine vinaigrette or other vinaigrette salad dressing
1. In a large saucepan cook potatoes, covered, in a small amount of boiling water for 10 minutes. Meanwhile, snap off and discard woody bases from asparagus. Add asparagus spears to saucepan. Cover and cook for 2 to 4 minutes more or until potatoes are tender and asparagus is crisp-tender. Drain. If desired, cover and chill vegetables for up to 24 hours.
2. To serve, divide salad greens among 4 plates. Arrange the potatoes, asparagus, chicken, baby corn, beets, and snow pea pods atop greens. Sprinkle with chopped onion and pepper. Drizzle dressing over salads.
TipAll lettuces are not created equal:
- For those raised on iceberg, lettuce is a mild-mannered ingredient. But the rich array of lettuces and greens on the market these days allows cooks to select varieties for color, and piquant and sweet tastes. Consider compact smooth-textured Bibb, light-green Boston, crunch loaf-shaped Romaine, and red and green leaf lettuce. They mix nicely with specialty greens such as peppery watercress, tangy arugula, bitter radicchio, and colorful Swiss chard. Prewashed and cut greens, packaged in plastic bags, have expanded our choices and sliced salad preparation time to seconds.