RECIPESHerbaceous Spring Vegetable Salad with Royal Ready to Heat Garlic & Ghee
Herbaceous Spring Vegetable Salad with Royal Ready to Heat Garlic & Ghee
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2 pouches RoyalGarlic and Ghee Rice
1 bunch asparagus, chopped into 1-inch pieces
2 cups shelled English peas
3 scallions, sliced
½ cup fresh dill, chopped
½ cup parsley, chopped
¼ cup sliced almonds
½ cup crumbled feta cheese
⅓ cup olive oil
zest from 1 lemon
1/3 cup fresh lemon juice
salt, to taste
pepper, to taste
Bring a pot of water to a boil. Add the asparagus and cook for 1-2 minutes or until bright green and tender. Remove the asparagus from the pot and submerge in a bowl of ice water until the pieces have cooled completely. Drain the asparagus from the ice water. Repeat this process with the English peas.
Squeeze the RoyalGarlic and Ghee Rice Pouch to separate the grains. Tear the top to create a small venting hole. Microwave the pouch for 90 seconds. Allow the rice to cool for a few minutes.
In a large bowl, add in the asparagus, English peas and RoyalGarlic and Ghee Rice, scallions, dill, parsley, almonds, feta cheese , olive oil, lemon zest, and lemon juice.
Toss to combine. Taste and season with salt and pepper if necessary.