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

 

Total Time15 mins
 5 oz arugula
 1 bunch asparagus, cut into 1 inch pieces
 1 cup fresh or unthawed frozen green peas
For the vinaigrette
 2 tbsp mayonnaise
 1 tbsp fresh lemon juice
 1 tbsp apple cider vinegar
 1 tbsp dijion mustard
 2 tbsp extra virgin olive oil
 salt and pepper, to taste
1

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.

2

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.

3

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.

4

Make it a meal and top with fresh prosciutto.

Ingredients

 5 oz arugula
 1 bunch asparagus, cut into 1 inch pieces
 1 cup fresh or unthawed frozen green peas
For the vinaigrette
 2 tbsp mayonnaise
 1 tbsp fresh lemon juice
 1 tbsp apple cider vinegar
 1 tbsp dijion mustard
 2 tbsp extra virgin olive oil
 salt and pepper, to taste

Directions

1

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.

2

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.

3

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.

4

Make it a meal and top with fresh prosciutto.

Notes

Arugula, Asparagus, and Peas with Creamy Mustard Vinaigrette

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