The roasted asparagus salad you see above is embellished with slivers of fresh, spicy basil. Wouldn’t you agree that fresh herbs liven up a dish?
I certainly do, and Ball Canning agrees.
Last year my mother put a generous box of canning supplies provided by Ball to very good use when she made a sweet apple jelly with their FreshTech Jam and Jelly Maker.
Isn’t Grandma Karen adorable? Even better, she makes a mean apple jelly!
This year Ball sent their fresh herb keeper, dry herb jars, herb scissors, and their frozen herb keepers, along with two boxes of beautiful heritage canning jars.
This home cook was in heaven.
When it comes to low calorie cooking, you can’t beat the use of fresh herbs to keep the sodium at a minimum and add flavor. Greatist has a terrific fresh herb primer for cooks looking to get started perking up their meals.
I can hear many of you saying that you either can’t seem to keep an herb garden going (that would be me), or that purchasing fresh herbs is too expensive.
At least when it comes to purchasing, fresh herbs can be completely affordable.
If you store herbs properly with a fresh herb keeper, they’ll last a minimum of a week – more depending on how sturdy the herb is. Parsley seems to last forever for me!
And when you find them on sale you can freeze them in Ball’s Frozen Herb Starters. I have a coworker who started this practice long ago so she could add fresh herbs to her slow cooker creations. What a terrific idea!
Anyway, back to my salad. We dressed our asparagus salad with a tangy Dijon mustard vinaigrette to balance the sweetness of our basil and asparagus. Then served it with a sprinkle of feta cheese and walnuts. A bright and refreshing summer salad.
Now it’s time to share Ball Canning’s generosity with you!
August 16th is International Can-it-Forward Day, and Ball would love it if you joined in. They have a variety of events going on, including a live webcast with celebrity chef, Hugh Acheson.
Even better, one reader will be chosen to receive one of each of the following:
If you live in the U.S. simply leave a comment. On Monday, August 18th, one reader will be chosen to receive these awesome gifts from Ball. You can also follow Ball Canning to keep up on event information on Facebook, Twitter and Pinterest.
So don’t forget to leave a comment and good luck!
Shake It Up! Zucchini and yellow squash would make a colorful salad with this zesty vinaigrette.
- 24 spears asparagus , trimmed
- 1 tablespoon olive oil
- 1 tablespoon champagne vinegar
- ½ teaspoon Dijon Mustard
- 1 tablespoon red onion, minced
- ½ teaspoon garlic, minced
- ½ teaspoon honey
- 4 tablespoons basil, slivered
- 4 tablespoons low fat feta cheese, crumbled
- 4 tablespoons walnuts, chopped
- Preheat your oven or grill to 450 degrees. If roasting in the oven, spray a cookie sheet with cooking spray and place asparagus in a single layer. Spray asparagus with cooking spray and sprinkle with salt and pepper. Grill or roast for 5 - 8 minutes until asparagus is still crisp tender.
- Combine olive oil, vinegar, mustard, onion, garlic, and honey in a bowl.
- Place asparagus on 4 plates and drizzle with dressing. Top each plate with a tablespoon of basil, feta cheese and walnuts.
Food energy: 104kcal Saturated fatty acids: 1.91g Monounsaturated fatty acids: 2.91g Polyunsaturated fatty acids: 0.48g Total fat: 5.30g Calories from fat: 47 Cholesterol: 8mg Carbohydrate, by difference: 11.31g Total dietary fiber: 2.83g Protein: 4.24g Total lipid (fat): 5.60g Water: 177.00g Ash: 1.40g Total sugars: 7.08g Calcium: 90mg Iron: 2.47mg Magnesium: 24mg Phosphorus: 106mg Potassium: 309mg Sodium: 120mg
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Disclosure of Material Connection: I received the products mentioned above for free in the hopes that I would write a review on this blog. I only recommend products or services I use and believe will be beneficial for my readers. I am disclosing this in accordance with the Federal Trade Commission’s 16 CFR, Part 255: “Guides Concerning the Use of Endorsements and Testimonials in Advertising.”