Ingredients
- ½ pound asparagus spears, trimmed
- 2 cups fresh or frozen peas
- 8 cups spring mix salad greens
- 8 large radishes
- 8 thin lemon slices
- Lemon Vinaigrette
Directions
- In a medium saucepan over high, heat 4 cups of water to a boil. Quickly blanch asparagus spears and fresh peas, 30 seconds to 1 minute. Immediately, place in ice water to chill. Drain and set aside. If using frozen peas, defrost in microwave.
- Use your food processor to thinly slice the radishes.
- Divide greens between 8 salad plates. Arrange asparagus spears, peas and sliced radishes on top of greens. Add one slice lemon to each plate.
- Drizzle with Lemon Vinaigrette.
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Serves: 8-10
