Hello, Spring! Hello, Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
I know the spring season has officially being in swing for over a month now here in the Northern Hemisphere, but where I live, much of spring is what I’ve dubbed Winter Lite. And Winter Lite the last two weeks has meant snow swirling around outside my window every other day.
Blessedly, this snow has not been sticking, but still. It’s almost May – where’s that spring thaw at, Mother Nature???
Finally, warmer temps are on the horizon here in Metro-Detroit (we’re predicted to hit 60 degrees tomorrow!), and it’s time to break out the celebratory foods – foods like this Spring Salad with Asparagus, Artichokes, Pancetta, Pecorino, and Meyer Lemon Vinaigrette!
Originally when I conceived this recipe, I envisioned using whole-wheat pasta instead of quinoa. But then when I got ready to make it, I was at a point of being O.D.’ed on pasta, having just made a large batch of it and eaten it over the course of several days. So I decided, why not try this with quinoa?
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