Trader Joes is always coming out with new bags of mixed greens. This salad uses the Power to the Greens bag (organic baby kale, chard and spinach).
Inspired by Eating Well.
Ingredients
makes 5 serving
- 1 pound asparagus, trimmed and cut into 1-inch pieces
- 2 teaspoons extra-virgin olive oil
- 1/4 teaspoon plus pinch of salt, divided
- 1/4 teaspoon freshly ground pepper
- 1/2 small clove garlic
- 2 bags “Trader Joes Power to the Greens” Greens (or any mixed greens)
- 2 tablespoons sesame seeds, toasted
Dressing:
- 1 head garlic
- 4 tablespoons extra-virgin olive oil, divided
- Juice of 1 lime
- 2 tablespoons red-wine vinegar
- 1 tablespoon grated fresh ginger
- 1 tablespoon toasted sesame oil
- 1 tablespoon reduced-sodium soy sauce
- Freshly ground pepper, to taste
To prepare dressing: Preheat oven to 400°F. Rub excess papery skin off garlic head without separating cloves. Slice the tip off, exposing the ends of the cloves. Place the garlic head on a piece of foil, drizzle with 1 tablespoon olive oil and wrap into a package. Put in a baking dish and bake until the garlic is very soft, 40 minutes to 1 hour. Unwrap and let cool slightly. Increase oven temperature to 450°F.
Squeeze the garlic pulp into a blender or food processor (discard the skins). Add the remaining 3 tablespoons olive oil, lime juice, vinegar, ginger, sesame oil and soy sauce; blend or process until smooth. Season with pepper.
To prepare salad: Toss asparagus with 2 teaspoons oil, 1/4 teaspoon salt and pepper in a large bowl. Spread in a single layer on a rimmed baking sheet. Roast, stirring once halfway through, until tender and browned, 10 to 15 minutes.
To toast sesame seeds, cook in a small dry skillet over medium-low heat, stirring constantly, until fragrant and lightly browned, 2 to 4 minutes.
Toss greens and asparagus with dressing. Sprinkle salad with toasted sesame seeds and serve.
