Chef Cynthia Westfall 

Tel: 817.875.6697  |  Email: cynthia@cynthiascreations.com

 

© 2017 Cynthia's Creations, LLC.

June 19, 2018

June 15, 2018

April 30, 2018

April 20, 2018

Please reload

Recent Posts

Chicken Pad Thai

April 30, 2018

1/10
Please reload

Featured Posts

Asparagus and Bean Salad

January 11, 2018

 

This is a great salad since you can change the vary the ingredients. The dressing is very simple, it's only there to enhance the vegetables. When making this be sure to use a variety in order to make it pleasing to the eye. Here it is....helping you to get lean in 2018.

 

Ingredients: serves 6-8 as a side dish or 4 as a main course

 

1 can Garbanzo beans, rinsed and drained

1 can Red Beans or Adzuki Beans, rinsed and drained (or another one with color)

1 lb. Asparagus, trimmed and cut into 1 inch pieces

1 pt. Cherry Tomatoes, halved

1 lg. Avocado, sliced

 

Dressing:

1/4 c Parsley, finely chopped

1/4 c Extra Virgin Olive Oil

3 T Scallions, sliced thin

2 T Capers, chopped fine

1 T Lemon Zest

2 T Lemon Juice

1/2 t Red Pepper Flakes

1 sm.  Garlic clove, minced

1 t Sea Salt

 

First, mix the dressing and set it aside.

 

Blanch the asparagus, then allow to cool.

 

In a large bowl put the asparagus, beans, cherry tomatoes, avocado and add the dressing. Toss the salad. Check seasoning. Chill for about 30 minutes. Then serve.

 

You can change the asparagus to another green veg such as broccoli, broccolini, broccoli rabe, green beans or yellow wax beans, etc.

 

Feel free to add a grain such as Farro, Freekah or Wild Rice or some protein such as poached chicken, fish or even canned tuna.

 

Be creative and enjoy!!

 

Share on Facebook
Share on Twitter
Please reload

Follow Us
Please reload

Search By Tags