Free to sign up
Arrow

Welcome to Lilly’s Table!

Each recipe on our site is part of a meal, which, in turn, is part of a new set of seasonally-themed breakfasts, lunches, and dinners, released each week. As a member (free), you have access to each week’s 8+ meals and their corresponding recipes.

 

Learn more by hovering over each         or read more info on the Sign Up page.

Get more recipes like this one. Sign up today at www.Lillys-Table.com!

Lilly’s Table

 

Meal Detail

 

Lunch

Asparagus & Apricot Salads

from the Week of June 19, 2016


  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

25 mins

Time
Estimate
25 mins

Boil the eggs. Heat the oven to 425. Trim the asparagus and prepare to roast. Make the dressing for each salad. Slice the apricots. Wash, dry, prepare the arugula. Cool. Crack. Peel and slice the eggs. Assemble each salad in separate containers. Keep the dressing for the apricot salad on the side. Take to go, dress the apricot salad just prior to serving. Substitute toasted sunflower seeds for the almonds to make this nut-free.


Recipes for this Meal


Spring
Photo of Asparagus Salad with Boiled Eggs
  • Easy
  • Medium
  • Hard
Asparagus Salad with Boiled Eggs

Seasonal fresh asparagus rarely needs much fuss, however, the light lemon-olive oil dressing with the eggs & Parmesan is an almost complete meal or a simple lunch.


Summer
Photo of Apricot Salad
  • Easy
  • Medium
  • Hard
Apricot Salad

The maple syrup dressing lightly kisses the summer sweetened apricot on top of bitter arugula with toasty almonds. Substitute your favorite greens, nuts, or even add a sprinkle of your favorite cheese.