Salad primavera

SmartPoints® value per serving
Total Time
55 min
11 min
44 min
This gorgeous side dish is packed with nutrient-dense vegetables. Ready in under an hour, this spring veggie salad features a full rainbow of color. The light French-inspired dressing brightens the flavors with the tangy addition of Dijon mustard. Plunging the asparagus in cold water after boiling it will stop it from cooking further, keep it crisp yet tender, and maintain the bright green color. Top with some grilled chicken for a quick lunch salad or or serve as a side dish with flank steak or pork tenderloin and some steamed brown rice. This dish is so pretty, take it along to your next potluck or cookout.


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


2 Tbsp, chopped


  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).