Salad primavera
2
Points®
Total time: 55 min • Prep: 11 min • Cook: 44 min • Serves: 6 • Difficulty: Easy
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.
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
2 clove(s), minced
Asparagus
1½ cup(s), sliced (about 1⁄2 pound)
Spinach
4 cup(s), baby
Boston lettuce
2 cup(s), shredded, torn
Frozen green peas
1 cup(s), thawed
Red bell pepper
½ cup(s), julienne-cut
Yellow bell pepper
½ cup(s), chopped, julienne-cut
Red onion
¼ cup(s), sliced, 1⁄4-inch-thick wedges
Fresh parsley
¼ cup(s), chopped
Fresh 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.
4
Yield size: 2 cups
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