Save Recipe Print
Campfire Salad
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy
Total:
15 min
Prep:
10 min
Cook:
5 min
Yield:
4 servings
Level:
Easy

Ingredients

Vinaigrette:
Salad:

Directions

To prepare the oregano vinaigrette: In a small bowl or measuring cup, whisk together the vinegar, sugar, and oregano; season with salt and pepper. Slowly add oil, whisking constantly to emulsify. Set aside.

To prepare the salad: To blanch the asparagus, bring a large pot of water to a boil, then drop the asparagus spears in for 3 to 5 minutes, depending on their size. Remove from the water and "shock" them briefly in a bath of ice water to stop the cooking and preserve the green color. Drain thoroughly. Repeat the same process with blanching the green beans, cooing a little longer, about 5 to 7 minutes.

In a mixing bowl, combine the carrots, black beans, and green beans. Toss together until well mixed. Drizzle with half the Oregano Vinaigrette and mix thoroughly.

Place a small pile of salad mix in the center of 6 small plates. Build a campfire stack by arranging 4 or 5 asparagus spears leaning against each other over the salad. Drizzle a little vinaigrette on each stack and serve.

If taking to a picnic, keep salad mix and vinaigrette separate until ready to serve, then mix and plate.

Get the Recipe

Whole Roasted Stuffed Cauliflower

Cauliflower gets the royal treatment with a cheesy, bacony kale stuffing.

IDEAS YOU'LL LOVE

Greek Salad

Recipe courtesy of Geoffrey Zakarian

Tuna Salad

Recipe courtesy of Food Network Kitchen

Quinoa Salad

Recipe courtesy of Mary Sue Milliken|Susan Feniger

Orzo Salad

Recipe courtesy of Giada De Laurentiis

Greek Salad

Recipe courtesy of Ina Garten

Potato Salad

Recipe courtesy of Ina Garten

Cobb Salad

Recipe courtesy of Ellie Krieger

Caprese Salad

Recipe courtesy of Rachael Ray

Grape Salad

Recipe courtesy of Trisha Yearwood

Browse Reviews By Keyword

          Latest Stories