For many years, we have been blessed with an asparagus bed that has grown the most sweet and savory asparagus we have ever tasted. The only problem, is that we usually have it every day while it continues to grow and prosper. I use this salad on a warmish night, when all you can smell is the freshness of Spring.
This recipe has been adapted from another cooking site. It was billed as the "South Beach Salad". I don't know if the changes I have made have changed that or not. It is delicious and made a wonderful and different salad to serve for guests.
This is not your typical potato salad. This makes a lot, but it can be easily reduced. It is also just as good, if not better the next day. This will make a wet salad. If you prefer a drier potato salad increase the amount of potatoes.
No such thing as too many chickpea salads! This was an especially good version I thought, altered a bit with my own and my BF's taste in mind. Extremely easy and no cooking involved, particularly good for lunch at the office or a weekend picnic since it's best at room temperature. If you'd like to make this for a no-cook summer dinner, it's a main meal for two (with a side of green vegetables) or a side dish for four. A Sara Foster recipe from the 4/2007 version of Cottage Living.
My DBF made this for me the night of our first date. I know, I know... awwww. OK, moving on... He served it with baked brie and chardonnay. It was so good I kept coming back! We now eat it on special occassions. Sometimes I will make it, but I still contend that it isn't as good as when he makes it. It can be served immediately after preparation, but letting it sit an hour or so allows the flavors to blend. Hope this brings happy memories for you too!