Green Salad with Asparagus and Peas

By Hklbrries

From “Eating Well in Season: The Farmers Market Cookbook” by Jessie Price and the editors of Eating Well. This salad features two stars of the spring garden, asparagus and peas. Since the asparagus goes into the mix raw, look for the freshest, most tender spears and slice them into very thin rounds.

Ingredients

• 2 teaspoons freshly grated lemon zest
• 1/4 cup lemon juice
• 1/4 cup canola oil or extra-virgin olive oil
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon freshly ground pepper
• 2 heads Boston or Bibb lettuce, torn into bite-size pieces
• 2 cups very thinly sliced fresh asparagus (about 1 bunch)
• 2 cups shelled fresh peas (about 3 pounds unshelled)
• 1 pint grape or cherry tomatoes, halved
• 2 tablespoons minced fresh chives or scallion greens

Details

Servings 8
Adapted from spokesman.com

Preparation

Step 1

Combine lemon zest and juice, oil, sugar, salt and pepper in a large salad bowl. Add lettuce, asparagus, peas, tomatoes and chives (or scallion greens); toss to coat.


Nutrition Information:
Per serving
113 calories
7 g fat (1 g saturated, 56 percent fat calories)
3 g protein
10 g carbohydrates
0 g cholesterol
3 g fiber
152 mg sodium