Asparagus and Snap Peas Salad with Mint
Got this from a Kroger circular. Pretty tasty!
- 6
- 10 min
- 20 min
Ingredients
- 1/4 cup Balsamic Vinegar
- 1 T honey
- 1 T Dijon Mustard
- 1/2 C Extra Virgin Olive Oil
- 1/2 lb Sugar snap peas, trimmed
- 12 oz Asparagus Spears
- 1 head butter or little gem lettuce
- 6 radishes, sliced
- 1/2 cup loosely packed mint leaves, torn into pieces
- 1/4 cup sliced almonds, lightly toasted
- 2 oz goat cheese, crumbled
- 1 t kosher salt
- 1/2 t freshly ground black pepper
Directions
- Make vinaigrette by whisking vinegar, honey, and mustard. Stream in oil while whisking until emulsified.
- Blanch snap peas for 1 minute. Steam asparagus spears until tender.
- Cut peas and asparagus into 2 in pieces.
- On platter or in shallow bowl, toss lettuce, peas, asparagus, radishes, and mint with 2/3 vinaigrette. Top with almonds and goat cheese. Season w/ salt, pepper, and the rest of the vinaigrette to taste.
- Refrigerate leftovers.
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