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I wanted to deliver something beautiful, vibrant and healthy to a special new mom who had just done the same. This Spring Chopped Salad is bursting with colorful veggies, peppery baby arugula, comforting orzo pasta, and the best fresh herb vinaigrette on the planet. Truth.

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Let’s start with this bowl of veggie love. I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes. I blanched the corn on the cob, asparagus and green beans for just a minute or two. Everything else is raw. As much as I could dive right into that happy bowl, I wanted to make it a little more comfortable. Remember, we’re talking new mom :) So I added tender orzo pasta to the mix and swaddled it in Fresh Herb Vinaigrette.

Oh how I love a chopped salad. Sure it takes a little time to slice and dice but in the end the message it delivers is clear ~ you are loved. Couldn’t we all benefit from that message.

This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we love and enjoy.

Sending warm hugs to Nicole & CJ as you navigate this amazing parenthood journey (my dream job). xoxo Libby

Spring Chopped Salad

Libby with Lemony Thyme
This Spring Chopped Salad may be my new favorite and will definitely be on rotation throughout the summer. Beautiful, vibrant and healthy is the goal. Fresh bright flavors is what we enjoy.
Prep Time 20 mins
Course Salad
Servings 4

Ingredients
  

  • 4-6 cups diced fresh veggies I included asparagus, corn, cucumber, green beans, red onion, summer squash, sweet peppers, and tri-colored tomatoes.
  • 1/2 pound orzo pasta prepared according to package instructions
  • 4 cups baby arugula
  • 1 cup Fresh Herb Vinaigrette Recipe link in post
  • salt & pepper to taste

Instructions
 

  • Blanch corn on the cob, asparagus and green beans in boiling water for just a minute or two. Then plunge into an ice bath to cool. Remove corn from the cob. Cut all remaining veggies, except arugula, into small diced pieces. Toss cooked orzo with chopped veggies and fresh herb vinaigrette. Serve over a bed of baby arugula.

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