Spring Salad Platter

Name: Spring Salad Platter
Ingredients: Fresh leaves of lettuce, arugula, and spinach, a generous big handful per person; 1 pound quartered grilled or sauteed artichoke hearts; Variety of cherry or grape tomatoes, halved; Fresh chives, chopped; 1 fennel bulb thinly sliced; Several red walnuts, rough chopped or other nuts of your choice; Fresh herbs, basil, oregano, thyme; Lemon vinaigrette, or dressing of your choice; Parmesan curls

9 ingredients

1 steps

Ingredients

Fresh leaves of lettuce, arugula, and spinach, a generous big handful per person
1 pound quartered grilled or sauteed artichoke hearts
Variety of cherry or grape tomatoes, halved
Fresh chives, chopped
1 fennel bulb thinly sliced
Several red walnuts, rough chopped or other nuts of your choice
Fresh herbs, basil, oregano, thyme
Lemon vinaigrette, or dressing of your choice
Parmesan curls

Directions

1

Scatter the lettuce, spinach, and arugula leaves on a serving platter, tear the fresh herbs over and sprinkle the chopped chives. From there add little piles of tomatoes, grilled artichokes and scatter the fennel over all, adding nuts of your choice and Parmesan curls. I prefer a simple dressing of olive oil and lemon/a touch of zest, salt and pepper, and olive oil or my husbands choice roasted tomato vinaigrette.