Almost Spring Salad with Sutter Home Basil Chardonnay Dressing

Almost Spring Salad with Sutter Home Basil Chardonnay Dressing

Servings: 4

Wine Varietal: Chardonnay


  • 1 bunch asparagus, tender parts, chopped into 1-inch pieces
  • A few handfuls of mixed salad greens
  • 3 radishes, thinly sliced
  • ½ cup crumbled feta cheese
  • ½ avocado, pitted and diced
  • ¼ cup sliced, toasted almonds
  • ½ cup roasted chickpeas 
  • Fresh herbs, optional for garnish (basil, mint and/or chives)
  • Sea salt and freshly ground pepper


  • ½ cup Sutter Home Chardonnay
  • 1 cup fresh basil
  • 1 small garlic clove
  • 1 tablespoon lemon juice, plus ½ teaspoon zest
  • 1 tablespoon white wine vinegar
  • ¼ cup extra-virgin olive oil, more as desired
  • ¼ teaspoon sea salt


  1. Bring a large pot of salted water to a boil and set a bowl of ice water nearby. Blanch the asparagus for about 1 minute, until tender but still bright green. Transfer to the ice water for 1 minute, then drain. Allow the asparagus to dry, then add back to the bowl. 
  2. Make the dressing: In a food processor, pulse together Sutter Home Chardonnay, herbs, garlic, lemon juice, zest, vinegar, olive oil, and salt.
  3. Add half of the dressing to the bowl with the asparagus and toss to coat. Season to taste with salt and pepper.
  4. Assemble the salad. Arrange the salad greens on a platter, then layer the asparagus mixture, the radishes, feta, avocado, almonds, chickpeas, and herbs. Drizzle with remaining dressing, season to taste with more salt and pepper, and serve.
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