Adapted from Food52
I discovered this salad last spring when I wrote about it for my Whole Foods Market Cooking column. I’ve altered it a bit here so the batch isn’t so large. This is a wonderful spring salad and it keeps pretty well in the fridge for a few days. Try it as a side with a roast chicken or on its own for lunch.
Preparation time: 20 minute(s)
Cooking time: 25 minute(s)
Number of servings (yield): 4
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