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Spring Salad with Lemon, Mint, and Peas<\/p>\nSpring Salad with Lemon, Mint, and Peas<\/p>\n
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About 4 Cups Chopped Escarole and\/or Baby Arugula<\/p>\n
3 Cup Thin Asparagus (about 1 bunch, bottom ends removed)<\/p>\n
2 Cups Sliced English Cucumber<\/p>\n
8 oz Sugar Snap Peas (sliced and chopped)<\/p>\n
1 \u00bd Cups Quartered Artichoke Hearts (1 can, drained and rinsed)<\/p>\n
1 Cup Thinly Sliced Radishes<\/p>\n
\u00bd Cup Chopped Fresh Mint Leaves<\/p>\n
lemon vinaigrette:<\/p>\n
\u00bc Cup Fresh Lemon Juice (about 2 large lemons)<\/p>\n
\u00bc Cup Extra Virgin Olive Oil<\/p>\n
\u2153 Cup Chopped Scallions<\/p>\n
1 Tsp Minced Garlic<\/p>\n
Zest of 1 Lemon (optional)<\/p>\n
Salt and Cracked Black Pepper (to taste)<\/p>\n
<\/p>\n
Chop and slice all your veggies before adding them to a large serving bowl. In a small bowl or jar, whisk together the lemon vinaigrette ingredients until combined. Pour the vinaigrette over the salad in the bowl and toss well to coat. Serve immediately or chill in the fridge to marinate and soften until ready to serve.<\/p>\n
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Spring Salad with Lemon, Mint, and Peas About 4 Cups Chopped Escarole and\/or Baby Arugula 3 Cup Thin Asparagus (about 1 bunch, bottom ends removed) 2 Cups Sliced English Cucumber 8 oz Sugar Snap Peas (sliced and chopped) 1 \u00bd Cups Quartered Artichoke Hearts (1 can, drained and rinsed) 1 Cup Thinly Sliced Radishes \u00bd Cup Chopped Fresh Mint Leaves lemon vinaigrette: \u00bc Cup Fresh Lemon Juice (about 2 large lemons) \u00bc Cup Extra Virgin Olive Oil \u2153 Cup…<\/p>\n