Asparagus and Radish Salad w/Dill Vinaigrette

By nancystrini

Great springy salad--add sliced ham and hardboiled egg to make it a meal on its own. Dressy is wonderful.

Ingredients

• Dressing:
• 3/4 lb. asparagus, tough ends trimmed
• 1 cup fresh or frozen green peas
• 1 cup thinly sliced radishes
• 4 cups spring greens with arugula
• 1 t fresh dill, chopped
• 1/4 c fresh lemon juice
• 1 T dijon mustard
• 2 t sugar (I use 1 Sweet and Lo)
• 1/8 t each salt and pepper
• 1/2 cup white wine vinegar
• 1/2 cup canola oil (I used 1/4 cup)

Preparation

Step 1

Bring a large pot of salted water to a boil over high heat. Cut asparagus in half crosswise and in half lengthwise if stems are very thick. Add asparagus to boiling water (and peas, too, if using fresh ones). Cook for 1 minute or until desired tenderness is reached. Drain and plunge into an ice-water bath to stop cooking. Drain again and pat dry.

In large bowl, combine asparagus, peas, radishes, and greens.

In a medium bowl, whisk together lemon juice, dill, mustard, sugar, salt, pepper, and vinegar. Gradually whisk in oil. Pour over salad and serve immediately.