Sugar Snap Pea and Vegetable Salad
Elianna
ingredients
- Dressing:
- 2 teaspoons grated lemon rind
- 2 tablespoons lemon juice
- 2 tablespoons fresh basil or 1 teaspoon dried basil
- 1 teaspoon Dijon mustard
- 1/4 cup olive oil
- Vegetables:
- 2 cloves garlice
- Asparagus
- Sugar snap peas
- 1 cup shelled edamame beans
- Cherry tomatoes cut in half
directions
- 1
1) In a large bowl whisk together lemon rind, lemon juice, basil and Dijon mustard. Slowly whisk in olive oil and reserve
- 2
2) Boil salted water. Add slivered garlic and boil for 1 minute. Add asparagus and cook 1-2 minutes. Add peas and beans and cook 1 minute.
- 3
3) Drain well and add to dressing. Add salt and pepper as desired
Source: Elianna
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