Salad Primavera

1
Total Time
55 min
Prep
11 min
Cook
44 min
Serves
6
Difficulty
Easy
Plunging the asparagus in cold water after boiling it will stop it from cooking further and keep it crisp yet tender.

Ingredients

sherry vinegar

2 Tbsp

fresh lemon juice

2 Tbsp

olive oil

2 Tbsp, extra-virgin

table salt

1 tsp

Dijon mustard

1 tsp

black pepper

¼ tsp, freshly ground

garlic clove(s)

2 medium clove(s), minced

uncooked asparagus

1½ cup(s), sliced (about 1⁄2 pound)

fresh spinach

4 cup(s), baby

boston lettuce

2 cup(s), shredded, torn

frozen green peas

1 cup(s), thawed

sweet red pepper(s)

½ cup(s), julienne-cut

yellow pepper(s)

½ cup(s), julienne-cut

uncooked red onion(s)

¼ cup(s), sliced, 1⁄4-inch-thick wedges

fresh parsley

¼ cup(s), chopped

basil

2 Tbsp, chopped

Instructions

  1. Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.
  2. Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.
  3. Place asparagus and next 8 ingredients in a large bowl; add dressing, and toss gently to coat. Serve immediately. Yield: 6 servings (serving size: 2 cups).

A happier, healthier you starts here