By Stephanie Kinturi
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people
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Ingredients
Salad
- 1 bunch asparagus trimmed and chopped into 2-3 inch pieces
- 1 bag 8-oz fresh sugar snap peas
- 2 whole shallots finely sliced
- 1 clove garlic finely sliced
- 1 bag mixed lettuce
- 1 - 2 pinches salt and pepper to taste
- 1 - 2 Tbsp olive oil
- 1 pinch red pepper flakes (optional)
Lemon Vinaigrette
- 1 whole lemon (the juice and zest)
- 1 Tbsp red wine vinegar
- 1 1/2 Tbsp Dijon mustard
- 1/3 cup olive oil
Ingredients
Salad
Lemon Vinaigrette
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Instructions
- Sauté veggies in olive oil for 34 minutes until heated through but still crisp. Add salt, pepper and red pepper flakes as desired. Toss. Remove from heat.
- Pour salad mix into a large bowl. Top with sautéed vegetables. Drizzle lemon vinaigrette over vegetables and salad greens. Serve immediately.
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