Celebrate the flavors of spring with this crisp green salad featuring arugula, asparagus, and peas, coated in a creamy mustard vinaigrette.
| HEALTHY FATS | LEAFY GREENS | NON-STARCHY VEGETABLES|
SERVES 4
Prepare an ice bath. Bring a small pot of water to a rolling boil. Season generously with salt and add asparagus and cook for 1 minute. Add peas and cook for another 15-20 seconds. Remove asparagus and peas and place in ice bath. Once chilled, drain and pat dry.
In a mason jar with a resealable lid, combine all the ingredients for the vinaigrette and season with salt and pepper. Seal the jar with lid and shake vigorously until well combined and creamy.
Toss the arugula with just enough dressing to lightly coat. Transfer arugula to serving dish. Next, coat the peas and asparagus with just enough dressing to lightly coat and arrange on top of arugula. Season with additional salt and pepper and serve with remaining dressing alongside.
Make it a meal and top with fresh prosciutto.
Ingredients
Directions
Prepare an ice bath. Bring a small pot of water to a rolling boil. Season generously with salt and add asparagus and cook for 1 minute. Add peas and cook for another 15-20 seconds. Remove asparagus and peas and place in ice bath. Once chilled, drain and pat dry.
In a mason jar with a resealable lid, combine all the ingredients for the vinaigrette and season with salt and pepper. Seal the jar with lid and shake vigorously until well combined and creamy.
Toss the arugula with just enough dressing to lightly coat. Transfer arugula to serving dish. Next, coat the peas and asparagus with just enough dressing to lightly coat and arrange on top of arugula. Season with additional salt and pepper and serve with remaining dressing alongside.
Make it a meal and top with fresh prosciutto.