Salad Primavera

By Hapemom

This salad is as good as it is pretty. If you follow Weight Watchers, it's one point (6 servings).

Ingredients

• 2 T. Sherry vinegar
• 2 T. fresh lemon juice
• 2 T. olive oil, extra-virgin
• 1 t. salt
• 1 t. Dijon mustard
• 1/4 t. black pepper, freshly ground
• 2 medium garlic clove(s), minced
• 1 1/2 c. asparagus, sliced (about 1⁄2 pound)
• 4 c. baby spinach leaves
• 2 c. Boston lettuce, torn
• 1 c. frozen green peas, thawed
• 1/2 c. red pepper, julienne-cut
• 1/2 c. yellow pepper, julienne-cut
• 1/4 c. red onion, 1⁄4-inch-thick wedges
• 1/4 c. parsley, chopped
• 2 T. basil, chopped

Details

Servings 6

Preparation

Step 1

Combine vinegar and next 6 ingredients in a jar; cover tightly, and shake vigorously.

Cook asparagus in boiling water 4 minutes or just until crisp-tender. Drain and plunge asparagus into ice water; drain.

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).