Review: Asparagus, Edamame, Beans and Fennel with Lemon-Chive Dressing
We had seen this inviting salad on the Tastespoting Blog. It looked so nice, we just had to give it a try.
The recipe is from the new cookbook “Salad as a Meal – Healthy Main-Dish Salads for Every Season” by Patricia Wells (William Morrow Cookbooks, 2011). Of course, we adapted the salad dressing to be vegan by using soy yogurt instead of cream. It was a delicious salad that we really enjoyed. It looks like this is just the end of the fresh asparagus season, perhaps you still can get some nice fresh asparagus, if so do give this salad a try.