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Terri Ditty
Associate Broker®/Owner REALTOR
Spring Salad: Asparagus, Pea, and Radish Salad
This is a perfectly delightful spring salad, featuring fresh veggies and a peppery vinaigrette kissed with honey.
Ingredients
- ¼ cup apple cider vinegar
- 3 tablespoons olive oil
- 2 tablespoons honey
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ cup fresh mint, chopped
- 2 bunches asparagus, trimmed, blanched, and cooled
- 2 cups snap peas, blanched and cooled
- 1 cup sliced assorted radishes, quartered, blanched, and cooled
- Pea shoots, for garnish
Instructions:
- To make the dressing, whisk together the vinegar, olive oil, honey, salt, and pepper in a large bowl until blended. Fold in the mint.
- Toss in the asparagus, peas, and radishes until coated. Arrange on a platter, and garnish with pea shoots.
Tips: Fresh peas are best, but frozen (good-quality) peas will work as well. Incorporate as many colors as possible. If you prefer white or purple asparagus, combine it with the traditional green.
